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    You are in: Home / Recipes / Vietnamese Fresh Spring Rolls Recipe
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    Vietnamese Fresh Spring Rolls

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 02, 2013

      This was really yummy. We would definitely make again. The directions made good sense to someone who has never made spring rolls before; and while it wasn't particularly difficult, rolling these up is a skill that takes a bit of practice. My 10 year old niece says she would definitely make these for her family. Made for ZWT9

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    • on September 02, 2013

      These were very tasty. Clearly, though, I need a lesson on how to use spring roll paper. First, don't leave one paper in hot water while you roll up another. Too long and they are just goo. I didn't cook any noodles because I only made 2 for my lunch and used frozen, cooked, ready to eat shrimp. The sauce was excellent.

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    • on August 21, 2013

      This made a really nice, light lunch. I have never used rice paper before, but it was fairly easy to work with. For ZWT9

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    • on August 20, 2013

      We enjoy rice paper rolls & these hit the spot. I skipped the mint (personal preference), but otherwise followed the recipe. Next time I might add shredded carrots or julienned red pepper strips for color. The two sauces wee easy to make & very different. One was tart & the other sweeter. The combination added a burst to the spring rolls. Thank you for sharing the recipe!

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    Nutritional Facts for Vietnamese Fresh Spring Rolls

    Serving Size: 1 (39 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 64.4
     
    Calories from Fat 5
    75%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 11.7 mg
    3%
    Sodium 398.3 mg
    16%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.9 g
    19%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    rice paper sheets

    chili-garlic sauce

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