Ingredients and Weight:
- Vietnamese rice paper wrappers: 8 sheets (12 inches)
- Shrimp, deveined and peeled: 1 pound
- Chicken breasts, cooked and shredded: 1 pound
- Vermicelli rice noodles, cooked: 8 ounces
- Carrots, julienned: 1 cup
- Daikon radish, julienned: 1 cup
- Bean sprouts: 1 cup
- Mint leaves: 1/2 cup
- Cilantro: 1/2 cup
- Hoisin sauce: 1/4 cup
- Sriracha sauce: 2 tablespoons
- Peanut sauce (for dipping): 1/2 cup
Preparation Time:
45 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the shrimp, chicken, noodles, carrots, daikon, bean sprouts, mint, and cilantro.
- Spread hoisin and sriracha sauces evenly over each rice paper wrapper.
- Top each wrapper with the filling mixture.
- Fold the bottom edge over the filling, then roll up tightly like a spring roll.
- Use a pizza cutter or knife to cut each roll into 8 slices.
- Arrange the slices on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, or until golden brown.
Nutritional Information:
(per serving)
- Calories: 350
- Fat: 10 grams
- Carbohydrates: 45 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and flavorful
- Crunchy and crispy
- Perfect for sharing or as an appetizer
- Asian-inspired fusion dish
User Comments:
- "This spring roll pizza was so delicious! The combination of flavors and textures was amazing."
- "I love how easy it was to make. It's a great recipe for a quick and easy meal."
- "The hoisin and sriracha sauces really gave it a kick. I would definitely make this again."
Special Precautions and Tips:
- Soak the rice paper wrappers in warm water for about 10 seconds before using, to make them pliable.
- If the rolls become too dry while baking, cover them loosely with foil.
- Serve the pizza with a side of peanut sauce for dipping.
