Description
A delightful no-cook recipe for crispy rice paper spring rolls that can be made in about 30 minutes. Customize the filling using fresh vegetables and herbs for a flavorful family dinner.
Ingredients
Scale
- 100 g Rice Noodles
- 2 Medium Carrots, Julienned
- 1 Medium Cucumber, Julienned
- 1 Medium Bell Pepper, Thinly Sliced
- 1/4 Cup Fresh Herbs (Mint or Cilantro)
- 8 Lettuce Leaves
- 1/4 Cup Soy Sauce
- 1 Tbsp Fresh Lime Juice
Instructions
- Prepare the Rice Noodles: Bring a medium pot of water to a boil. Once boiling, add the rice noodles and cook until just tender—usually about 3-5 minutes. Drain them in a colander and rinse under cold water.
- Prepare the Veggies: While the noodles are cooking, julienne your carrots and cucumber. Slice your bell pepper. Transfer everything to a mixing bowl along with the fresh herbs, and toss it around!
- Prepare the Wrappers: Fill a large bowl with warm water. Dip a rice paper wrap in the bowl for about 30 seconds until it starts to soften.
- Assemble the Rolls: On the softened rice paper, lay down a leaf of lettuce, a scoop of the noodle mixture, followed by a sprinkling of the rest of your veggies. Fold in the sides and roll it up tightly. Repeat until all ingredients are used.
- Serve: Serve your crispy rice paper spring rolls with soy sauce or your favorite dipping sauce.
Notes
These spring rolls are best enjoyed fresh, but will keep in the refrigerator for up to 2 days. Use parchment paper in an airtight container to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg