Photo: Dana DeVolk
Shrimp Spring Rolls Recipe
8 ingredients
openrecipes
Anne Le of Tamarine in Palo Alto, California, shares a CHOW Tip for making your own Vietnamese spring rolls. Watch the video and then follow this recipe.
Estimated Nutrition (whole recipe, rough)
552
Calories
56g
Protein
15g
Fat
46g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Mung Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon salt
- 1 pound medium shrimp, shells on
- 1 pound pork loin
- 8 ounces rice vermicelli noodles
- 1 package (8-inch round) rice paper wrappers
- 1 head red leaf lettuce
- 1/2 cup fresh mint leaves
- 1 cup mung bean sprouts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes