Nem Nuong Spring Rolls
A refreshing recipe for spring rolls with nem nuong, vegetables, and vermicelli noodles.
Servings: 4 people
- 16 pieces rice paper
- 8 nem nuong skewers
- 1 package vermicelli noodles
- mint to taste
- 1 cucumber julienned
- 1 head lettuce
- Vietnamese dipping sauce search "nuoc cham" for recipe
Fill a large bowl with warm water.
Dip rice paper in warm water and place it on a large plate.
Place a small amount of lettuce, vermicelli noodles, mint, and cucumbers at one end of the spring roll. You can put as much or as little as you want based on your tastes. You can also not add one of the above ingredients.
Use a knife to split the nem nuong down the middle along the skewer. Place half of the nem nuong on top of the lettuce, vermicelli noodles, cucumbers, and mint.
Roll the rice paper tightly over the fillings. When you about halfway done with rolling the spring roll, fold the left and right ends of the rice paper over the roll you have already completed. This will close the left and right ends so no filling falls out. Then finish rolling the spring roll.
My preferred brand for rice paper wraps is Three Ladies. I usually like to get the circular shape rice paper wraps.
Calories: 155kcal | Carbohydrates: 8g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 63mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg