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🍽️ Vietnamese Spring Rolls with Shrimp and Asparagus

119 kcal · 30 min · 4 servings

Vietnamese Spring Rolls with Shrimp and Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus spears.
  2. 2. Bring plenty of water with salt to a boil.
  3. 3. Cook the asparagus spears in it for 2 to 3 minutes (this is called blanching).
  4. 4. Remove the asparagus from the hot water immediately.
  5. 5. Let the asparagus drain.
  6. 6. Cut the asparagus spears in half lengthwise if necessary.
  7. 7. Fill a shallow bowl with water.
  8. 8. The bowl should be slightly larger than the rice paper sheets.
  9. 9. Lay a kitchen towel flat on your work surface.
  10. 10. Have a second kitchen towel ready nearby.
  11. 11. Dip a single rice paper sheet briefly into the water.
  12. 12. Let the sheet soak in the water for about 1 minute.
  13. 13. Carefully remove the softened sheet.
  14. 14. Place the sheet flat on the spread-out kitchen towel.
  15. 15. Gently pat the sheet dry with the second towel.
  16. 16. Wash and clean a lettuce leaf.
  17. 17. Place the lettuce leaf in the center of the rice paper.
  18. 18. Place a few asparagus spears on the lettuce.
  19. 19. Cut the shrimp in half lengthwise.
  20. 20. Place two halved shrimp next to the asparagus.
  21. 21. Drizzle the filling with a little vinegar.
  22. 22. Fold two opposite edges of the rice paper over the filling.
  23. 23. Roll the spring roll tightly starting from the bottom edge.
  24. 24. Serve the rolls with chili sauce or soy sauce for dipping.

Nutrition per serving