Rouleaux de printemps healthy
A fresh and healthy Vietnamese spring roll recipe packed with vegetables, shrimp, and chicken, perfect for a light meal or appetizer.
Ingredients
Rice Paper
- 80 g vermicelles de riz crus
Vegetables and Proteins
- 150 g pousses de haricots mungo
- 150 g carottes
- 18 pieces crevettes décortiquées
- 200 g allumettes de poulet
Herbs and Sauces
- 12 g feuilles de menthe
- 5 ml sauce soja sucrée
Additional
- 10 g laitue
- 12 g feuilles de menthe
Instructions
- Cook vermicelles in boiling water for 5 minutes, then rinse with cold water.
- Julienne carrots, rinse mung bean sprouts, and chop mint leaves.
- Mix chicken, vermicelles, carrots, mung beans, and mint in a bowl.
- Dip rice paper in water, place on a damp towel, add fillings, and roll tightly.
- Place shrimp pieces and finish rolling. Serve with soy sauce mixture.
Notes
Keep the rolls moist by covering with a damp cloth until serving.