Simple to make Vietnamese Spring Rolls

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Jun. 18, 2014

This delicious Gluten free gem can be enjoyed as a snack or a light lunch. Shrimp, crab meat, arugula, mint and many other delicious ingredients are tightly wrapped in a rice paper wrap. Presented by Karen Ahmed for Kravings Blog.


For the dipping sauce
Hoisin sauce 2 Teaspoon
Chilli garlic sauce 2 Teaspoon
For the wrap
Tiger shrimp 1 Pound
Rice vermicelli 1 Cup (16 tbs)
Arugula 1 Cup (16 tbs)
Mint 1/2 Cup (8 tbs)
Coriander leaves 1/2 Cup (8 tbs)
Cucumber 1 , sliced
Red bell pepper 1
Julienne carrot strips 1 Cup (16 tbs)
Crab meat 1 Cup (16 tbs)
Rice paper wrappers 20 Medium



For the dipping sauce – in a small bowl, mix together both the ingredients and set aside.

In a pan, add in 2 tablespoons of water and steam the shrimp. Remove from the pan and let it cool.

In the same pan, add more water and bring to a boil. Cook the rice vermicelli, remove, drain and cool.

Slice the shrimp horizontally and set aside.

Soak the rice paper wrap and place on a wooden board. Top with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat the process with the rest of the ingredients.



Serve with dipping sauce.


Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 288Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 1288 mg53.67%

Total Carbohydrates 50 g16.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet