Delicious Vietnamese Rolls
Sophia Rivera
The spring or Vietnamese rolls are rolls based on a leaf of rice filled with the ingredients that you like the most so as shrimp or avocado, served with fresh coriander, cucumber, carrot, purple cabbage, radish and black sesame seeds. Serve with a delicious peanut sauce and a little sweet chili sauce. A good choice for a healthy meal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups water, for rice noodles
  • 1 tablespoon salt, for rice noodles
  • 1 cup rice noodle
  • 6 rice wafer, for spring rolls
  • 1 cup water, hot, for the rice wafers
  • 1/2 cups shrimp, cut in half
  • 2 avocados, boy, cut into sheets
  • 1 carrot, cut into thin strips
  • 1 cucumber, cut into thin strips
  • 1 bunch fresh cilantro, whole
  • 1 cup red cabbage, cut into thin strips
  • 2 radishes, sliced
  • 1 tablespoon black sesame seeds
  • 1/2 cups soy sauce, for the dressing
  • 1 tablespoon Sriracha sauce, for the dressing
  • 1 tablespoon lime juice, for the dressing
  • 1 tablespoon orange juice, for the dressing
  • 1 tablespoon peanut butter, for the dressing
  • 1/2 cups sweet chili sauce, oriental, to share
Preparation
20 mins
10 mins
Low
  • For rice noodles, heat a pot with the water and salt, when it reaches a boil, cook the noodles for 3 minutes until soft. Strain and bathe with cold water, reserve.
  • Soak the rice sheets or wafers in the hot water for 1 minute to soften them. Drain.
  • To assemble the Vietnamese rolls, place shrimp on one rice sheet and avocado slices on another. Fill them with carrot, cucumber, rice noodles, cilantro, red cabbage, radish and sprinkle with sesame seeds. Close the rolls without breaking. Cut in half and reserve.
  • For the dressing, in a bowl mix all the ingredients until incorporated.
  • Serve the Vietnamese rolls with the dressing and the sweet chilli sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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