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Added to Spring Rolls Recipe

Vietnamese · Filling · 15 min total

This versatile filling can be added to fresh or fried spring rolls for an extra burst of flavor and texture. It's a quick, no-cook mixture that combines crunchy vegetables with aromatic herbs.

Ingredients

• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 clove garlic, minced

Instructions

1. In a large bowl, combine shredded carrots, bean sprouts, cucumber, mint, cilantro, and peanuts.
2. In a small bowl, whisk together fish sauce, lime juice, sugar, and garlic until sugar dissolves.
3. Pour the dressing over the vegetable mixture and toss well to combine.
4. Let the filling sit for 5 minutes to allow flavors to meld before using in spring rolls.

Tips

• For a vegetarian version, substitute fish sauce with soy sauce or tamari.
• This filling can be made up to 2 hours ahead; keep refrigerated.
• Add cooked shrimp or shredded chicken for extra protein.

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