Fresh Vegetable Spring Rolls
These crisp and refreshing spring rolls are the perfect light meal or appetizer for any day of the week.
recipesbynani.comThere is something so satisfying about wrapping up fresh, crunchy vegetables and soft noodles in delicate rice paper. I love making these when I want a meal that feels light but leaves me feeling full and happy. They are a staple in my kitchen because they look beautiful on a platter and taste even better.
My biggest tip is to keep a bowl of warm water nearby when you work with the rice paper. It only needs a few seconds to soften up, and you do not want it getting too sticky. If it tears, just fold that piece inward and keep going.
🧺 Ingredients
- 8 rice paper wrappers
- 2 ounces vermicelli rice noodles, cooked
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup shredded purple cabbage
- 1/4 cup crushed peanuts
- Sweet chili sauce for dipping
👩🍳Instructions
- 1
Prepare the rice noodles according to the package directions, then rinse them under cold water and set them aside to drain.
- 2
Fill a wide, shallow bowl with warm water.
- 3
Dip one sheet of rice paper into the warm water for about 5 to 10 seconds until it feels soft and pliable.
- 4
Lay the softened rice paper flat on a clean cutting board or a damp kitchen towel.
- 5
Place a small handful of noodles, carrots, cucumber, cabbage, cilantro, and mint in the center of the wrapper.
- 6
Fold the sides of the rice paper inward, then roll it up tightly from the bottom until it is secure.
- 7
Repeat this process with the remaining ingredients.
- 8
Serve your rolls immediately with a side of sweet chili sauce and a sprinkle of crushed peanuts.
💡 Tips
These rolls are best eaten fresh, but you can keep them in the fridge for a few hours if you cover them with a damp paper towel. If you want to add protein, some cooked shrimp or tofu strips work wonderfully inside the rolls.
Made this recipe? Let us know how it went.
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