Vegetable Spring Rolls
Fresh and crunchy spring rolls filled with colorful vegetables and served with a tangy dipping sauce. A light and healthy appetizer.
Ingredients
- 16 rice paper wrappers
- 4 oz rice vermicelli noodles, cooked according to package instructions and cooled
- 2 carrots, julienned
- 1 cucumber, seeded and julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 avocado, sliced
- 1/2 cup peanut sauce (for dipping)
Instructions
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1
Fill a large, shallow dish with warm water. Dip one rice paper wrappers wrapper in the water for about 15-20 seconds until it begins to soften.
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2
Lay the softened wrapper on a clean, damp kitchen towel or cutting board.
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3
In the center of the wrapper, place a small handful of cooked according to package instructions and cooled rice vermicelli noodles, a few pieces each of julienned carrots, seeded and julienned cucumber, thinly sliced red bell pepper, thinly sliced green onions, some fresh cilantro leaves, fresh mint leaves, and a slice of sliced avocado.
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4
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal, like wrapping a burrito.
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5
Repeat with remaining wrappers and filling ingredients to make 16 spring rolls in total.
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6
Serve immediately with 1/2 cup peanut sauce (for dipping), or cover with a damp cloth and refrigerate for up to 2 hours before serving.