Fresh Spring Rolls

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These Fresh Spring Rolls are light, crunchy, and packed with crisp veggies, rice noodles, and fresh herbs, all wrapped up in soft rice paper. They come together in only 30 minutes with no cooking required. They're the perfect appetizer, light lunch, or make-ahead snack for a hot day.

Course Appetizers

Cuisine Thai, Vietnamese

Diet Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 30

Cook Time 5

Total Time 35

Servings rolls

Calories 84kcal

Author Ashley Amundsen

Ingredients

16 rice paper wrappers
3 ounces rice vermicelli noodles cooked
3 cups romaine lettuce thinly sliced
2 medium carrots julienned
1 English cucumber julienned
¾ cup fresh cilantro leaves
¾ cup fresh mint leaves
peanut sauce for dipping

US Customary - Metric

Instructions

Dip one sheet of rice paper into warm water in a shallow dish for about 5–10 seconds. It should still feel slightly firm when you remove it, but it will soften more as you work with it.
Lay a clean lint-free towel down on your work surface. Place the sheet of rice paper onto it.
In the lower third of the wrapper, layer a small handful of lettuce, a few cucumber and carrot sticks, a small pinch of noodles, and a couple of fresh mint and cilantro leaves.
Fold the bottom of the wrapper up over the filling. Then fold in the sides like an envelope. Roll tightly upward until you have a small burrito shape. Enjoy with peanut sauce!

Notes

*Nutrition facts do not include optional peanut sauce

Store Info: Wrap each spring roll individually in plastic wrap. This will prevent them from sticking together and drying out. They can be stored in the refrigerator for up to 2-3 days.

Nutrition