Vietnamese spring rolls (recipe)

Vietnamese spring rolls (recipe)
Name	Vietnamese spring rolls
Ingredients	Rice paper sheets • Cellophane noodles • Butter lettuce • Basil • Cilantro • Mint • Carrots
Preptime (in hours)	0.833333333
Totaltime (in hours)	0.833333333
Keto friendliness	Keto friendly
Calories	17.9
Fat	0.2
Protein	1.9
Carbohydrate	2.2
Fiber	0.3
Net carbohydrates	1.9
Sugar	0.4
Saturated fat	0
Cholesterol (mg)	15.9
Sodium	77.5
Servings	30
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Vietnamese spring rolls (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Vietnamese spring rolls (recipe) image(external)

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Vietnamese spring rolls (recipe)

1. Bring water in a medium saucepan to a rapid boil.
2. Submerge cellophane noodles in water until just softened, about 30-45 seconds.
3. Remove and reserving hot water, drain.
4. Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc..
5. Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
6. Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
7. Fill with all ingredients, being careful not to overfill.
8. Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.
   
   Food tags
   Asian,, For Large Groups, Easy

Vietnamese spring rolls (recipe) details

Time:
Prep Time in Hours and Mins:50M

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