Colorful Vegetable Spring Rolls

Colorful. Fresh. Flavorful. Make one for a snack or a few for a delicious dinner!
Total Time
20 minutes
20
Difficulty
Easy
Simple Tasty Recipes

Ingredients for 8 rolls

  • 3 ounces
    rice vermicelli, cooked until tender
  • 1 large
    carrot, peeled and cut into ribbons
  • 1 medium
    jalapeño chile (optional)
  • 1 large (about 12 ounces)
    cucumber, peeled and cut into strips
  • 4 leaves
    red leaf lettuce or Boston lettuce, halved lengthwise
  • 8 round
    rice paper wrappers (8 inches in diameter)
  • 1⁄2 cup
    loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
  • 1⁄2 cup
    fresh cilantro leaves, loosely packed

Total Time

  • Preparation Time
    20 minutes

Suggested Equipment

Video Recipe

Instructions

  1. Wash and prep your ingredients. 

  2. Fill 9-inch plate with 1-inch room-temperature water.

  3. Working one at a time, immerse each wrapper in water until just pliable, about 3 seconds; lay softened wrapper on towel.

  4. Lay lettuce on top and scatter six Thai basil leaves and six cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper, top with 1-2 carrots ribbons, then arrange about 2 1/2 tablespoons noodles on top of carrots. Wrap spring roll like a burrito, folding carefully.
  5. Eat right away. Serve with a dipping sauce if you'd like. I like it with a peanut sauce. Enjoy!!

Notes

Additional Images