Fresh and easy Vietnamese Spring Rolls. It’s a summer salad rolled into hand-held goodness!
Our “Summer of Salads” continues today with a salad you can enjoy without any utensils.
We’re serving up Vietnamese Spring Rolls with Zoodles (zucchini noodles) for added nutritional value and crunch!
Vietnamese Spring Rolls are a fun and tasty way to get your family to eat their veggies. And they are just as rewarding to make, as they are to eat.
Simply season shrimp and cut some veggies into thin strips. Use a vegetable peeler to shave the peppers and carrots into thin ribbons. Then use a spiralizer to cut zucchini into longer ribbons as a substitute for noodles.
A spiralizer is an inexpensive kitchen tool that turn any firm fruit and veggie into noodles. I use mine all the time to get fresh produce into the kids. We especially love using it for Raw Sweet Potato and Beet Salad.
Once the shrimp is seasoned and all the veggies are prepped, it’s time to start rolling. Dip the spring roll wrappers, one at a time, in water to soften. Soaking for 5-10 seconds should do the trick.
Then pile a small portion of each ingredient onto the soaked spring roll wrapper and fold the wrapper over the top. It’s important to tuck and pull as you roll, so your Vietnamese Spring Rolls are tight. Fold the ends inward as you roll.
The first couple might be a little loose, but you’ll get the hang of it.
Our Vietnamese Spring Rolls made with zoodles are veggie packed, easy to prep, and great for meals on the go. My kids love to take these in their lunch boxes during the school year.
They also make marvelous summertime appetizers!
Now there is no excuse to not eat your veggies every day.
Try serving Vietnamese Spring Rolls with our rich and creamy Homemade Peanut Sauce!
PAGE: 1 2