Vietnamese Fresh Spring Roll Filling
A fresh, crunchy filling for Vietnamese spring rolls, featuring vermicelli noodles, bean sprouts, and herbs. Perfect for wrapping in rice paper with shrimp or pork.
- Total time
- 25 min
- Servings
- 4
- Calories
- 120
- Protein
- 3g
Ingredients
- 4 oz rice vermicelli noodles
- 2 cups bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 medium daikon radish
- 1 medium carrot
- 2 tbsp rice vinegar
- 1 tsp sugar
Instructions
- 1
Cook the 4 oz rice vermicelli noodles in boiling water until tender, about 4-5 minutes. Drain and rinse with cold water to stop cooking.
- 2
Peel the 1 medium daikon and 1 medium carrot, then shred them into thin strips using a box grater or julienne peeler.
- 3
In a small bowl, mix the 2 tbsp rice vinegar and 1 tsp sugar until dissolved. Toss with the shredded daikon and carrot, let sit for 10 minutes to lightly pickle.
- 4
Rinse the 2 cups bean sprouts and pat dry. Pick the leaves from the 0.5 cup mint and 0.5 cup cilantro, discarding thick stems.
- 5
Combine the noodles, pickled vegetables (drain excess liquid), bean sprouts, and herbs in a large bowl. Toss gently to mix evenly.
- 6
Serve immediately as a filling for rice paper rolls, or refrigerate in an airtight container for up to 1 day.
Tools you’ll need
- Large pot
- Colander
- Box grater or julienne peeler
- Small bowl
- Large mixing bowl
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