Low Fat Vietnamese Nem (Spring Rolls)

Delight your taste buds with these Low Fat Vietnamese Nem (Spring Rolls), a light and nutritious take on a classic dish. These vibrant rice paper rolls are packed with fresh ingredients, including crispy lettuce, tender shrimp, julienned carrots and cucumbers, fragrant herbs like mint and cilantro, and delicate rice vermicelli noodles. Perfect for health-conscious foodies, these fresh spring rolls are naturally low in fat and require no cooking—just 30 minutes of simple prep time. Paired with a tangy, umami-rich dipping sauce made from low sodium soy sauce, rice vinegar, and lime juice, this recipe is perfect as a light appetizer or a satisfying lunch. Bring a taste of Vietnam to your table with these aromatic, mouthwatering spring rolls that are as beautiful as they are delicious!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Rice paper sheets
• 12 pieces Cooked shrimp (peeled, deveined, and halved lengthwise)
• 100 grams Cooked rice vermicelli noodles
• 1 medium Carrot (julienned)
• 1 medium Cucumber (julienned)
• 12 pieces Lettuce leaves (green leaf or romaine)
• 24 leaves Fresh mint leaves
• 24 leaves Fresh cilantro leaves
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 2 tablespoons Hoisin sauce
• 1 medium Lime (juice only)
• 120 milliliters Water

Directions

Step 1

Prepare all your ingredients before assembly. Cook the rice vermicelli noodles per the package instructions, drain, and allow to cool. Julienne the carrot and cucumber into thin matchstick slices.

Step 2

Set up a workspace for rolling the spring rolls. Fill a large, shallow dish with warm water to soften the rice paper sheets. Have all the filling ingredients within reach.

Step 3

Working with one rice paper sheet at a time, dip it into the warm water for about 10 seconds until it softens. Carefully lay it flat on a clean, damp kitchen towel or a large plate.

Step 4

Place 1 piece of lettuce near the center of the rice paper. Add a small bundle of cooked noodles (about 2 tablespoons), a few pieces of carrot and cucumber, and 2 mint leaves and 2 cilantro leaves on top.

Step 5

Position 1 shrimp half above the vegetables (this will give the rolls a decorative touch when wrapped). Leave sufficient space on the sides to easily fold the rice paper.

Step 6

Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it tightly to enclose the filling. Repeat for the remaining rice paper sheets and filling.

Step 7

For the dipping sauce, mix the low sodium soy sauce, rice vinegar, hoisin sauce, lime juice, and water in a small bowl until well combined.

Step 8

Serve the spring rolls with the dipping sauce on the side. Enjoy them fresh for the best flavor and texture.

Nutrition Facts

Serving size	(1495.5g)

Amount per serving	% Daily Value*
Calories	1599.3

Total Fat 6.5g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 118.1mg	0%
Sodium 2255.6mg	0%
Total Carbohydrate 348.8g	0%
Dietary Fiber 17.5g	0%
Total Sugars 22.7g
Protein 47.2g	0%

Vitamin D 107.3IU	0%
Calcium 434.9mg	0%
Iron 10.7mg	0%
Potassium 2525.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.6%

Protein: 11.5%

Carbs: 84.9%