Vietnamese Protein-Packed Spring Rolls
This recipe is a delightful and protein-packed Vietnamese spring roll dish, ideal for those seeking energizing, refreshing snacks or meals. It's perfect for individuals on high-protein diets and can be easily adapted to suit various dietary preferences. The recipe features vibrant colors, crisp air, and fresh ingredients, making it an excellent choice for clean eating enthusiasts.
Allergens
Shellfish, Soy (in tofu)
Ingredients
- 8 large rice paper wrappers 16 medium shrimp, peeled and deveined 200g firm tofu, cut into thin strips 1 cup bean sprouts 1 small cucumber, julienned 1 small carrot, julienned 2 cups mixed lettuce leaves, washed 1 avocado, sliced 1/4 cup fresh mint leaves 1/4 cup fresh basil leaves 1/4 cup fresh cilantro leaves
Instructions
- Fill a large bowl with warm water. Submerge one rice paper at a time and let it soften for about 20 seconds, then transfer to a clean kitchen towel to dry. Repeat until all rice papers are prepared.
- Place a softened rice paper on a clean surface. Top with lettuce leaves, followed by cucumber, carrot, bean sprouts, shrimp, avocado, and tofu strips. Add a handful of mint, basil, and cilantro leaves on top.
- Fold the bottom of the rice paper over the fillings, then fold in both sides and roll tightly into a spring roll shape. Repeat with the remaining ingredients.
- Serve immediately with your favorite dipping sauce.
Chef’s Insight
This recipe is an excellent source of protein and antioxidants, making it perfect for active individuals or those seeking to balance their diet with nutrient-dense foods.
Notes
This recipe can be easily customized to include additional vegetables or proteins as desired.