I used to make spring rolls with ground pork but my family was switching to vegetarian I replaced the meat to tofu.

Vietnamese spring rolls (gỏi cuốn) or fresh spring rolls is a light dish yet so satisfying! Low in calories and served cold which is perfect for hot days!It's made with rice paper that is filled with fresh herbs, vermicelli noodles, lettuce, and your choice of protein. This goes best with a spicy fish sauce dip (nước chấm) or a creamy peanut-hoisin sauce!If you don't have an ingredient, it is okay and you can sub it for something else you like.Tip// dip the rice paper in cold water then wait about 20 seconds and it should soften up, this helps prevent the rice paper from breaking.

Spring having finally arrived, I wanted to fix a meal that was light, fresh, crunchy, healthy and delicious. Thought about my favorite Chinese Chicken Salad, then decided to change it up by turning it into a spring roll using the yummy dressing as a dipping sauce.

Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food.

I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.The shiso leaves make a big difference, so I definitely recommending including them.The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp.The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705

The fresh spring rolls I had at a food stall in Vietnam were so tasty that I toyed around with various flavors to come up with the right recipe The sauce is truly delicious.Use your choice of fillings. You don't have to have all of the ingredients. I also recommend filling them with avocado or kimchi. You could also substitute leftover somen noodles for the cellophane noodles. Wrapping the fillings first in the green salad leaves prevents the wrappers from breaking apart while wrapping, and also while eating. Recipe by Tomonchicchi

fresh, light and delicious!

Cucumber chikuwa is a great appetizer, and I made it to be more voluminous! You can eat a lot of these spring rolls in place of a salad I stuff chikuwa with whatever I fancy to enjoy various kinds of fresh spring rolls.It's quicker to rehydrate rice paper wrappers in hot water, but they will be difficult to handle if they soften too much. So you won't fail much if you rehydrate them in water until you get used to making fresh spring rolls. If the rice paper wrapper is too hard to roll, it will soften with the moisture from the vegetables, so let them rest for a little. The rice paper wrapper will soon soften enough to roll. Recipe by Heartful Kitchen Rei

It's a good idea to purchase two bags of Spring Roll Wrapers for practice rolls or any leftover filling. Be careful not to overstuff your rolls and wrap gently but tightly.

This is a very easy recipe for spring rolls. I chose to use chicken and carrot in an Indonesian style of recipe and I combined with the vietnamese dipping sauce.

#healthymeal#lowcarbAre you familiar with the Vietnames rice paper rolls ( fresh spring rolls)? I fall in love with this spring rolls since I moved here in USA.It’s delicious and easy to make. You can put anything as the filling. You can make as a vegetarian or non vegetarian.Today I made my own spring rolls in two versions. I made veggies and tofu for my husband, while the veggies and shrimps was for me. Both are using the same steps. Especially for the dipping sauce since hubby requested #oilfree and #sugarfreeI used soy sauce instead of fish sauce.So here’s my recipe:

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei