Description
Fresh Spring Rolls are a light, colorful, and healthy appetizer or snack featuring a crunchy mix of fresh vegetables, noodles, and herbs wrapped in delicate rice paper. These vibrant rolls are perfect for a quick meal or party finger food, served with a flavorful homemade peanut dipping sauce.
Ingredients
Scale
Vegetables and Herbs
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 large red pepper, julienned
- ½ cup cilantro, chopped
- 1 cup red cabbage (about half a head), shredded
- ½ cup green onion, finely sliced
- 1 avocado, sliced
- 1 cup shelled edamame
Other Ingredients
- ½ cup peanuts, crushed
- 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)
- 12 spring roll wrappers
- Peanut sauce, for serving
Instructions
- Cook the Noodles: Cook the vermicelli noodles according to package instructions. Once cooked, drain them thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the Fillings: Julienne the carrots, cucumber, and red pepper. Finely chop the cilantro and green onions. Shred the red cabbage and slice the avocado. Crush the peanuts and have the edamame ready. Arrange all these ingredients neatly on a large cutting board for easy assembly.
- Prepare the Wrapping Area: Lay a moist tea towel on a large serving dish for placing the rolled spring rolls, and have another moist tea towel on the counter to use while rolling to prevent sticking.
- Soften the Wrappers: Fill a 9-inch round pie dish or cake pan with hot water. Dip each spring roll wrapper into the hot water, allowing it to soak for 8-10 seconds until pliable. Remove it carefully, shaking off excess water.
- Assemble the Spring Rolls: Lay the softened wrapper flat on the moist tea towel on the counter. Add a small handful of noodles first, then sprinkle with cilantro, green onions, and crushed peanuts. Layer on the remaining veggies and avocado slices evenly.
- Roll the Spring Rolls: Fold the edges of the wrapper inward over the filling and then roll firmly but gently to encase all ingredients tightly into a neat roll.
- Repeat and Serve: Continue this process until all ingredients are used. Serve the fresh spring rolls immediately with a side of homemade peanut sauce for dipping.
Notes
- Ensure the tea towels are kept moist to prevent the rice paper from sticking while rolling.
- Use warm water for dipping the wrappers to ensure they soften but don’t become too fragile.
- Customize fillings by adding protein such as shrimp or tofu for extra substance.
- Serve immediately as the rice paper tends to dry out; if storing, cover rolls tightly with plastic wrap and refrigerate briefly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: fresh spring rolls, Vietnamese spring rolls, healthy appetizer, rice paper rolls, peanut sauce, light snack, vegetable spring rolls
