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Vietnamese Spring Roll Wraps

Vietnamese Spring Roll Wraps

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Get your kids to eat their veggies with this colorful and delicious Vietnamese Spring Roll recipe! They are simple to assemble and perfect for a light, healthy lunch. It's an easy way to pack something a little different and a lot more fun.
Prep Time 16 minutes
Total Time 16 minutes
Servings: 1 child
Course: lunch
Cuisine: Asian-fusion, kid-friendly
Calories: 285

Ingredients
  

  • 3 rice paper rounds spring roll wrappers
  • 3 oz cooked shrimp or chicken chopped
  • 1/2 cup shredded lettuce
  • 1/4 cup shredded carrot
  • 1/4 cup cucumber julienne
  • 3 tablespoons sweet chili sauce
  • 1/4 cup fresh mint leaves optional
  • 1 small orange peeled and sectioned

Equipment

Method
 

  1. Fill large bowl with warm water
  2. Dip one rice paper round in water for 10 seconds until soft
  3. Place on clean damp towel
  4. Add lettuce, carrot, cucumber, and protein to center
  5. Add mint leaves if using
  6. Fold bottom edge over filling, fold in sides, then roll tightly
  7. Repeat with remaining wrappers
  8. Wrap completed rolls in damp paper towel, then plastic wrap
  9. Pack sweet chili sauce and orange separately

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 24gFat: 4gSodium: 480mgFiber: 3gSugar: 16g

Notes

Rice papers can tear easily - work slowly. Best consumed within 4-6 hours of making. Can substitute turkey for shrimp/chicken. Introduce mint gradually for developing palates.

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