Ingredients
Scale
Here’s what you’ll need to make these fresh and vibrant vegetable spring rolls:
- 10–12 rice paper wrappers (medium size)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup red bell pepper, julienned
- 1 cup lettuce leaves, thinly sliced (or use baby spinach)
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves (optional)
- 1 avocado, thinly sliced (optional)
- ½ cup cooked rice noodles (optional, for added texture)
- 1 tablespoon sesame oil or olive oil (for drizzling)
Ingredient Highlights
- Rice Paper Wrappers: These delicate wrappers are used to hold the fillings together and provide a chewy, slightly crispy texture when fried or fresh. They’re the key ingredient for making spring rolls.
- Vegetables: Fresh vegetables like carrots, cucumber, and bell peppers are used to provide crunch, sweetness, and nutrition. They add both flavor and color to the rolls.
- Herbs: Fresh cilantro and mint give the spring rolls a refreshing, aromatic flavor that elevates the entire dish.
- Avocado: Creamy avocado adds richness and smoothness to the rolls, making them extra satisfying.
- Rice Noodles: These optional noodles offer a chewy texture and help to fill out the rolls for a more substantial snack or meal.
Instructions
Prepare the Fillings
- Prep the Vegetables: Begin by washing and peeling (if necessary) the vegetables. Shred the carrots, thinly slice the cucumber, and julienne the red bell pepper. If you’re using avocado, slice it thinly. You can also prepare the herbs by plucking the leaves from the stems. Set all the ingredients aside in individual bowls for easy access during assembly.
- Cook Rice Noodles (Optional): If you’re using rice noodles, cook them according to the package instructions. Drain and rinse them with cold water to stop the cooking process. You can cut them into smaller lengths if desired. Set aside.
Prepare the Rice Paper Wrappers
- Soften the Rice Paper: Fill a shallow bowl with warm water (not too hot). Place one rice paper wrapper into the water and let it soak for about 10-15 seconds, or until it becomes soft and pliable. Be careful not to soak it for too long, as it can tear easily. Once softened, remove it from the water and place it on a clean, damp kitchen towel or a flat surface like a cutting board.
- Assemble the Spring Rolls: Place a small handful of the prepared vegetables, herbs, and rice noodles (if using) in the center of the rice paper wrapper. Be careful not to overfill, as this can cause the wrapper to tear. If you’re using avocado, add a few slices to the filling.
- Roll Up the Spring Roll: Fold in the sides of the rice paper, then carefully fold the top and bottom to encase the filling. Gently roll it up, starting from the bottom, making sure the roll is tightly sealed. Be gentle while rolling, as the rice paper can tear if handled roughly.
Repeat the Process
- Repeat: Continue the process until all the ingredients are used up, ensuring that each roll is tightly wrapped and filled with a colorful mix of vegetables and herbs.
Serve and Garnish
- Serve the Spring Rolls: Arrange the finished spring rolls on a plate. You can cut them in half on a slight diagonal for an attractive presentation. Garnish with extra cilantro or mint leaves for added color and freshness.
- Serve with Dipping Sauce: Serve the spring rolls with your choice of dipping sauces, such as peanut sauce, hoisin sauce, or soy sauce-based dipping sauce. You can also drizzle a little sesame oil over the rolls for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 10-12
- Calories: 50-70
- Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g