Vietnamese Spring Rolls with Prawns and Vegetables
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Servings: 4
Calories: 456kcal
Vietnamese spring rolls with prawns and vegetables are delicious as a snack or to eat as an appetizer before your main meal - try with a side of soy sauce.
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Ingredients
- 200 g prawns
- 2 C red cabbage
- 4 carrot
- 1 cucumber
- 1 C bean sprouts
- 100 g rice noodles
- 15 rice paper wrappers
- ½ C soy sauce
- 3 Tbsp sesame seeds
Instructions
- Cook rice noodles according to package instructions. Rinse and drain.
- To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on the countertop.
- Top with your choice of red cabbage, carrots, cucumber, rice noodles and mung bean sprouts. Add a couple of prawns and then tightly roll. Repeat this process to make all of the Vietnamese spring rolls.
Notes
Vegetarian:Â Swap out the prawns for fried tofu.
Nutrition
Calories: 456kcal | Carbohydrates: 77g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 132mg | Sodium: 2519mg | Potassium: 632mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10741IU | Vitamin C: 37mg | Calcium: 229mg | Iron: 6mg