Vietnamese Fresh Spring Rolls

Ingredients and Weight:

• Rice paper wrappers: 16 sheets
• Vermicelli rice noodles: 200g
• Shrimp: 350g
• Pork: 250g
• Carrots: 200g
• Cucumber: 200g
• Bean sprouts: 150g
• Lettuce: 1 large head
• Mint leaves: 20g
• Cilantro: 20g
• Dipping sauce: 300ml

Preparation Time:

• 30 minutes

Cooking Time:

• 5 minutes (for shrimp and pork)

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Cook the vermicelli rice noodles according to the package instructions.
2. Boil the shrimp and pork in separate pots for 3-4 minutes, or until cooked through.
3. Slice the carrots, cucumber, and lettuce into thin strips.
4. Soak the rice paper wrappers in warm water for 10 seconds, or until softened.
5. Place a few pieces of lettuce, mint, cilantro, carrots, cucumber, bean sprouts, shrimp, and pork on the bottom half of the wrapper.
6. Top with the cooked vermicelli noodles.
7. Roll up the wrapper tightly, starting from the bottom.
8. Cut the rolls in half and arrange them on a platter.

Nutritional Information:

• Calories: 300kcal
• Protein: 20g
• Carbohydrates: 40g
• Fat: 10g

Dish Characteristics:

• Light and refreshing
• Packed with vegetables and lean protein
• Can be customized to suit various dietary preferences

User Comments:

• "These spring rolls are so delicious and satisfying. I love the combination of flavors and textures."
• "They're perfect for a light lunch or appetizer. I'll definitely be making these again."
• "I used tofu instead of shrimp and pork, and they turned out just as good."

Special Precautions and Tips:

• Use warm water to soften the rice paper wrappers. Cold water will make them brittle.
• If the wrappers become too sticky, you can lightly dust them with cornstarch.
• Serve the rolls immediately with dipping sauce.