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Ingredients

2 ounces uncooked bean threads (cellophane noodles) 2 tablespoons oil, or more as needed 8 ounces tofu, drained and sliced into strips 8 rice paper sheets 1 bunch fresh basil ⅓ cup fresh cilantro 1 cup bean sprouts 1 cucumber, peeled and julienned 1 medium carrot, peeled and julienned 1 cup shredded lettuce ½ cup chopped onion 16 cooked small peeled and deveined shrimp 2 ounces sweet chili sauce 1 tablespoon soy sauce 1 tablespoon lemon juice

Nutrition Info

471.5 calories carbohydrate: 55.4 g cholesterol: 78 mg fat: 20.3 g fiber: 5.3 g protein: 22.3 g saturatedFat: 3.2 g servingSize: - sodium: 905.2 mg sugar: 17.8 g transFat: : - unsaturatedFat: : -

Cover noodles with boiling water for 20 minutes. Drain and set aside.
Heat oil in a skillet over medium-high heat. Add tofu strips, pan-fry until golden, 5 to 7 minutes per side. Remove from heat and let cool, about 10 minutes.
Fill a large bowl with hot water. Dip one sheet of rice paper in the water for 20 seconds, then lay flat. Place 2 basil leaves, 2 cilantro leaves, 3 to 4 bean sprouts, a small handful of cucumber, carrot, lettuce, and onion, 2 shrimp, and 1 strip of tofu in rows across the middle of the rice paper. Fold the wrapper at both ends and roll tightly. Repeat with remaining ingredients.
Combine chili sauce, soy sauce, and lemon juice in a small bowl for dipping sauce. Serve with spring rolls.

8 spring rolls

Savory fresh shrimp spring rolls with tangy dipping sauce.