Vietnamese Style Goi Cuon Chay (Vegetable Spring Rolls)

Enjoy this traditional Vietnamese dish with these easy-to-make Vegetable Spring Rolls! All you need is some rice paper wrappers, vegetables and herbs to make this delicious dish that can be served as an appetizer or main course!

Cooking Equipment:

Shallow bowl, nonstick skillet, cooking oil spray

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Vietnamese

Keywords:

Vietnamese, Vegetable, Spring Rolls, Goi Cuon Chay

Meal:

lunch, dinner

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Servings:

Ingredients:

2 sheets of rice paper wrappers

1/2 cup shredded lettuce

1/4 cup julienned carrots

1/4 cup julienned cucumber

1/4 cup julienned red bell pepper

2 tablespoons chopped cilantro leaves

2 tablespoons chopped mint leaves

2 tablespoons chopped basil leaves

Cooking Instructions:

Fill a shallow bowl with warm water and dip one sheet of rice paper wrapper into the water for about 10 seconds until it is soft and pliable. Place the wrapper on a flat surface.

Place the lettuce, carrots, cucumber, bell pepper, cilantro, mint and basil in the center of the wrapper. Fold in the sides and roll up tightly to form a spring roll. Repeat with remaining ingredients and wrappers.

Heat a non-stick skillet over medium heat and lightly spray with cooking oil. Place the spring rolls in the skillet and cook for about 5 minutes or until golden brown on both sides. Serve warm with your favorite dipping sauce.

Nutrition:

Calories – 200; Fat – 8g; Carbohydrates – 25g; Protein – 6g

Rating:

Did You Know?

Che, a sweet dessert soup made with beans, fruit, and tapioca pearls, is a popular dessert in Vietnam.