Vietnamese Spring Roll Recipe - Kraft Recipes Top
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Vietnamese Spring Roll Recipe

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12 servings

What You Need

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Make It

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  • Prepare rice noodles as directed on package; drain. Rinse under cold running water; drain well. Place noodles in large bowl.
  • Fill pie plate with 1 cup warm water; submerge rice paper, 1 sheet at a time, in water; let stand 20 to 30 sec. or until softened. Remove rice paper from water; place on cutting board. Place about 5 shrimp pieces on top 1/3 of rice paper sheet. Layer 1/12 each of the noodles, lettuce, fresh herbs, peppers and onions on bottom third of rice paper. Fold in opposite sides of paper, then roll up burrito style. Place, seam side down, on platter. Repeat with remaining rice paper sheets and filling ingredients.
  • Blend dressing, Sriracha sauce, nuts and water in blender until smooth. Serve with the spring rolls.

Special Equipment Needed

Important Note

The rice paper sheets become soft and sticky once they have been submerged in water. For recipe success, moisten individually as directed in recipe just before filling.


Substitute 1/3 cup peanut butter for the chopped peanuts.


  • 12 servings

Healthy Living

Nutrition Bonus

Wrap up a variety of fresh flavors in these delicious spring rolls that are rich in vitamin A, thanks to the dark leafy lettuce.

Nutritional Information

Serving Size 12 servings
Calories 220
Total fat 6g
Saturated fat 0.5g
Cholesterol 80mg
Sodium 460mg
Carbohydrate 30g
Dietary fiber 3g
Sugars 6g
Protein 13g
% Daily Value
Vitamin A 50 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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