Description
These fresh spring rolls are light, healthy, and packed with crisp vegetables, fresh herbs, and a flavorful peanut dipping sauce. Perfect as an appetizer, snack, or light meal.
Ingredients
- 4 ounces rice noodles or vermicelli
- 8 rice paper wrappers
- 1 cup shredded lettuce or cabbage
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 avocado, thinly sliced
- ½ cup thinly sliced red bell pepper
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup fresh basil leaves
- Optional: tofu or shrimp, cooked and sliced
Instructions
- Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Prepare all vegetables and herbs, placing them in bowls or on a platter for easy assembly.
- Fill a large shallow dish or pie plate with warm water. Submerge one rice paper wrapper for about 20 seconds until pliable, then transfer to a clean, damp surface.
- Layer a small amount of noodles, vegetables, herbs, and optional protein in the lower third of the wrapper.
- Fold the bottom over the filling, then fold in the sides, and roll tightly into a cylinder. Repeat with remaining ingredients.
- Serve immediately with peanut dipping sauce or refrigerate briefly with damp paper towels over the rolls to prevent drying out.
Notes
- Customize the fillings with your favorite vegetables or proteins.
- Keep a damp towel over prepared rolls to prevent them from drying out.
- Serve with homemade or store-bought peanut sauce for best flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
