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  • Summary

    This recipe for spring rolls is courtesy of chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."

    Ingredients

    • 1/2 pound thin Vietnamese rice vermicelli
    • 8 (8 1/2-inch) rice papers
    • 8 large lettuce leaves, such as frisee, butter, or red oak
    • 1/2 cup cilantro leaves
    • 1/2 cup mint leaves
    • 8 large shrimp, cooked, peeled, and halved lengthwise
    • 24 fresh chives
    • Fish Sauce Dip (Nuoc Cham), for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 342 % Daily Value *
    • Total Fat: 1 g 1.37%
    • Saturated Fat: 0 g 0.51%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 11 mg 0.48%
    • Calcium: 7 mg 0.69%
    • Potassium: 61 mg 1.75%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 16.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 76 g %
    • Dietary Fiber: 1 g 4.31%
    • Sugar: 0 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 2%
    • Vitamin C 1.18%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch5
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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