Cooktop Cove: Don't miss these low-carb Vietnamese spring rolls
By Robin Donovan
Vietnamese cuisine is full of fresh, bright flavors like garden herbs, crisp vegetables and spicy chiles. It can also be loaded with carbs from noodles, rice and sugar in sauces. The recipe below gives you all the delicious Vietnamese flavors without a ton of carbs.
These spring rolls are fun to make. My kids love it when I serve them as a DIY meal. These are delicious plain, but they're even better served with a slightly spicy, low-carb peanut dipping sauce. For an even easier flavor boost, add chopped peanuts inside the rolls.
Low carb Vietnamese spring rolls
4
10 minutes
None
10 minutes
8 rice paper wrappers
24 cooked, peeled and deveined shrimp
2 carrots, peeled and cut into matchstick pieces
2 cucumbers, peeled, seeded and cut into matchstick pieces
8 large lettuce leaves
24 mint leaves
Fill a large, shallow, wide bowl with warm water. One at a time, submerge the rice paper wrappers in the water to soften. Place the sheet flat on your work surface, and layer with all of the filling ingredients: 3 shrimp, some carrots, cucumbers, 3 mint leaves and a lettuce leaf. Roll the paper around the filling, first folding in the ends, and then rolling into an enclosed tube.
Serve immediately, or refrigerate until ready to serve.