Vegetable Spring Rolls are a fresh, light, and colorful appetizer or snack that combines crisp, raw vegetables with soft rice paper wrappers. These spring rolls are packed with vibrant flavors and textures from ingredients like carrots, cucumbers, bell peppers, and herbs, offering a healthy and refreshing bite. They’re perfect for dipping in peanut sauce, soy sauce, or a sweet chili dipping sauce. Easy to make and endlessly customizable, vegetable spring rolls are a great choice for a light lunch, appetizer, or party snack, and can easily be made gluten-free or vegan.
Ingredients:
- 8-10 rice paper wrappers
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 bell pepper, thinly sliced
- 1 cup shredded lettuce or cabbage
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- Cooked vermicelli noodles (optional)
- Peanut or hoisin sauce for dipping
Instructions:
- Prepare the filling: Prepare all the vegetables by cutting them into thin, uniform slices. Set them aside on a tray for easy assembly.
- Soften the rice paper wrappers: Fill a large shallow dish with warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds, or until it becomes soft and pliable. Remove and place it on a clean, flat surface, such as a cutting board.
- Assemble the rolls: Arrange a small amount of each vegetable, fresh herbs, and optional vermicelli noodles in the center of the softened rice paper. Be careful not to overfill.
- Roll the spring rolls: Fold the sides of the rice paper over the filling, then roll it up tightly, starting from the bottom. Repeat with the remaining rice paper wrappers and vegetables.
- Serve: Serve the vegetable spring rolls with peanut sauce, hoisin sauce, or your preferred dipping sauce. For extra presentation, you can cut them in half diagonally.
Enjoy these fresh and healthy Vegetable Spring Rolls as a perfect light meal or appetizer, full of vibrant flavors and textures!