Veggie Spring Rolls (Print Version)

Vibrant rice paper rolls filled with crisp vegetables, herbs, and noodles. Served chilled with a tasty dipping sauce.

# Ingredients:

→ Vegetables

01 - 1 medium carrot, julienned

02 - 1 small cucumber, julienned

03 - 1 red bell pepper, thinly sliced

04 - 1 small avocado, sliced

05 - 4 lettuce leaves, torn into large pieces

06 - 60 ml fresh mint leaves (1/4 cup)

07 - 60 ml fresh cilantro leaves (1/4 cup)

→ Noodles

08 - 75 g rice vermicelli noodles

→ Wrapping

09 - 8 rice paper wrappers (22 cm diameter)

→ Dipping Sauce

10 - 45 ml soy sauce or tamari (3 tbsp)

11 - 30 ml lime juice (2 tbsp)

12 - 15 ml maple syrup or honey (1 tbsp)

13 - 5 ml sesame oil (1 tsp)

14 - 5 ml grated fresh ginger (1 tsp)

15 - 1 small garlic clove, minced

16 - 5 ml chili flakes, optional (1 tsp)

# Steps:

01 - Prepare the vermicelli noodles according to package directions. Drain, rinse briefly under cold water to stop cooking, and set aside.

02 - Arrange carrots, cucumber, bell pepper, avocado, lettuce, mint, cilantro, and noodles on a clean work surface for streamlined assembly.

03 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds, just until soft and flexible. Lay flat on a damp kitchen towel or cutting board.

04 - Place lettuce, noodles, carrots, cucumber, bell pepper, avocado, mint, and cilantro along the lower third of the wrapper. Fold the bottom edge over the filling, fold in the sides, and roll tightly into a cylinder. Repeat with remaining ingredients.

05 - In a small bowl, whisk together soy sauce, lime juice, maple syrup, sesame oil, ginger, garlic, and chili flakes until blended.

06 - Arrange spring rolls on a platter and serve chilled with the dipping sauce.

# Notes:

01 - Finished rolls can be covered with a damp towel to prevent sticking and drying out before serving.

02 - Purple cabbage, bean sprouts, or thinly sliced asparagus may be added for variety and texture.

03 - For a nutty flavor, whisk 1 tbsp peanut butter into the dipping sauce.

04 - Pairs well with crisp white wine or chilled jasmine tea.

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