Fresh Vietnamese Shrimp Spring Rolls with Nuoc Cham

1. 1

   Whisk the vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl, then set the dipping sauce aside.

2. 2

   Fill a large bowl with room temperature water, add the rice vermicelli, and soak for 1 hour.

3. 3

   Bring a large pot of water to a boil. Add the shrimp and cook until they curl and turn pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Add the rice vermicelli noodles to the boiling water and cook for 1 minute. Remove and drain in a colander, then immediately rinse the vermicelli with cold water, stirring to separate the noodles.

4. 4

   To assemble, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften.

5. 5

   Place the softened wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil.

6. 6

   Fold the right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with the remaining wrappers and ingredients. Cut each roll in half and serve with the dipping sauce.

• Calories 167.41 kcal — Moderate 8%
• Protein 14.18 g ↗ Good Source 28%
• Carbohydrate 24.96 g 9%
• Total Fat 0.63 g ⌄ Low Source 1%
• Saturated Fat 0.04 g ⌄ Low Source 0%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 72.39 mg ▲ High 24%
• Sodium 1578.5 mg ▲ High 69%
• Dietary Fiber 0.55 g ⌄ Low Source 2%
• Total Sugars 6.6 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 67.11 mg ⌄ Low Source 5%
• Iron 0.82 mg ⌄ Low Source 5%
• Potassium 204.75 mg ⌄ Low Source 4%
• Vitamin A 50.27 mcg ⌄ Low Source 6%
• Vitamin C 5.01 mg ⌄ Low Source 6%
• Vitamin D 0.06 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Gluten
• Garlic 🧄