Description
Delicious and refreshing fresh spring rolls filled with veggies and served with flavorful dipping sauces.
Ingredients
Scale
- 8 ounces bean threads (or vermicelli rice noodles, soaked in water to soften)
- 10 round rice paper wrappers
- 10 whole Romaine or Butter lettuce leaves
- 10 red cabbage leaves
- 2–3 carrots (julienned)
- 1 small cucumber (julienned)
- 1 red bell pepper (julienned)
- ¼ cup fresh mint (roughly chopped, if needed)
- ¼ cup fresh cilantro (roughly chopped, if needed)
- 3 green onions (thinly sliced)
- 1 ¼ Tablespoons fish sauce (or substitute with extra lime juice)
- ¼ cup water
- 2 Tablespoons freshly squeezed lime juice
- 1–2 cloves garlic (minced)
- 2 Tablespoons granulated sugar
- 1–2 teaspoons Sriracha sauce
- 1 teaspoon sesame oil
Instructions
- Place bean threads in warm water to soften, or according to their package directions. Prepare a separate dish filled with warm water, wide enough to fit rice paper wrappers.
- Prep all veggies and place in an assembly line before starting.
- Dip 1 rice paper wrapper into the water dish for approximately 30 seconds, just until the wrapper is soft. Lay the wrapper flat on a dry surface, such as a cutting board.
- Place a lettuce and cabbage leaf in the center of the rice paper. Place a pile of bean threads and a few slices of all of the veggies in the center. Lay mint and cilantro leaves across the pile, along with the green onion slices.
- Fold in the sides of the wrapper. Next, fold up the bottom side, tightly wrapping it around the filling; continue rolling until it is closed (like a burrito).
- Place a damp paper towel on top of the finished spring rolls, so they don’t dry out before serving.
- Repeat steps 2-6 until all ingredients have been used. Serve spring rolls immediately with dipping sauces.
- In a separate small bowl, whisk fish sauce, water, lime juice, minced garlic cloves, sugar, Sriracha, and sesame oil to combine. Taste and adjust flavors as desired.
Notes
- For added flavor, consider using homemade ponzu and peanut sauces.
- Make sure to keep the wrappers covered with damp towels while making the spring rolls to prevent them from drying out.
- Prep Time: 30 minutes
- Category: appetizer
- Method: no-cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg