Spring rolls are a popular Asian dish, often served as an appetizer or light meal. But traditional spring rolls can be deep-fried and loaded with heavy sauces. This recipe offers a healthier and easier alternative, perfect for a light and refreshing spring or summer meal. Let’s jump in.
Ingredients:
- 1 package (10-12) rice paper wrappers
- 4 ounces vermicelli rice noodles
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1 cup shredded red cabbage
- 1 avocado, sliced into thin strips
- 1 bunch fresh mint leaves, torn
- 1 bunch fresh cilantro leaves, torn
Instructions:
- Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
- In a large bowl, combine the julienned carrot, cucumber, bell pepper, red cabbage, avocado slices, mint leaves, and cilantro leaves. Add the cooked and cooled noodles and toss gently to combine.
- Soften rice paper in warm water for 10-15 seconds.
- Place a small amount of the filling in the center of the wrapper, closer to the bottom edge. Fold the bottom over the filling, then side, and roll tightly.
- Repeat steps 4 and 5 with the remaining wrappers and filling.
- Serve the spring rolls with the peanut sauce for dipping.
