Colorful. Fresh. Flavorful. Make one for a snack or a few for a delicious dinner!
Simple Tasty Recipes
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
rice vermicelli, cooked until tender
carrot, peeled and cut into ribbons
jalapeño chile (optional)
1 large (about 12 ounces)
cucumber, peeled and cut into strips
red leaf lettuce or Boston lettuce, halved lengthwise
rice paper wrappers (8 inches in diameter)
loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces