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
Instructions
Wash and prep your ingredients.
Fill 9-inch plate with 1-inch room-temperature water.
Working one at a time, immerse each wrapper in water until just pliable, about 3 seconds; lay softened wrapper on towel.
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.
Eat right away. Serve with a dipping sauce if you'd like. I like it with a peanut sauce. Enjoy!!
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