Ingredients
Scale
- 8 rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded lettuce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup bean sprouts
- Dipping sauce of your choice (peanut sauce, sweet chili sauce, or soy sauce)
Instructions
- Prepare the vegetables: wash and shred the carrots and lettuce, and slice the cucumber.
- Soften the rice paper by dipping it in warm water for a few seconds, then lay it on a flat surface.
- Assemble the spring roll by placing rice noodles, shredded vegetables, and herbs in the center, then fold and roll tightly.
- Serve immediately with your favorite dipping sauce.
Notes
- Don’t oversoak the rice paper; it will become too sticky.
- Add protein like tofu or shrimp for a more substantial meal.
- Get creative with vegetable fillings such as avocado or pickled vegetables.
- If rice paper sticks, lightly brush it with water to separate.
- Prepare fillings in advance and store in the refrigerator for a make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Fresh Roll
- Cuisine: Asian
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 2 spring rolls
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg