Fresh Spring Rolls
These vibrant, refreshing spring rolls are packed with crisp vegetables and aromatic herbs, making them the perfect light appetizer or healthy lunch.
Ingredients
- •8 rice paper wrappers
- •4 ounces vermicelli rice noodles
- •1 large carrot, julienned
- •1 large cucumber, seeded and julienned
- •1 red bell pepper, thinly sliced
- •1 cup fresh cilantro leaves
- •1 cup fresh mint leaves
- •1/2 cup fresh Thai basil leaves
- •1/2 cup hoisin sauce for serving
- •2 tablespoons crushed roasted peanuts for garnish
Instructions
- 1
Cook the vermicelli noodles in boiling water according to package instructions, then drain and rinse under cold water to stop the cooking process.
- 2
Prepare a large shallow bowl with warm water for dipping the rice paper.
- 3
Dip one rice paper sheet into the warm water for about 5-10 seconds until it becomes pliable, then lay it flat on a clean cutting board.
- 4
Place a small handful of noodles, a few strips of carrot, cucumber, and bell pepper in the center of the wrapper.
- 5
Top the vegetables with a few leaves of cilantro, mint, and basil.
- 6
Fold the sides of the rice paper inward over the filling, then roll tightly from the bottom up to seal the roll.
- 7
Repeat the process until all ingredients are used.
- 8
Serve immediately with a side of hoisin sauce sprinkled with crushed peanuts.
💡 Chef tips
- To prevent the rice paper from sticking to your work surface, lightly dampen your cutting board with a drop of water before placing the wrapper down.
- You can prepare the vegetables and noodles in advance, but keep them separate and assemble the rolls right before serving to keep the wrappers fresh.
- For extra protein, add strips of firm tofu or seared kosher-certified salmon.
✅ How it should turn out
The finished rolls should be translucent and firm, showcasing the colorful vegetables inside, with a refreshing, crunchy texture and a fragrant herbal aroma.