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Veggie Spring Rolls

Veggie Spring Rolls Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 (makes 8 rolls)
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 8 rice paper wrappers (22cm)
  • 2 oz dried rice vermicelli noodles
  • 1 large carrot, julienned
  • 1 small cucumber, julienned
  • 1 red bell pepper, thinly sliced (half pepper)
  • 1 ripe avocado, sliced
  • 1 cup fresh mixed herbs (mint, cilantro, Thai basil)
  • 4 large butter lettuce leaves, torn
  • 3 tbsp creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • 1 tsp sriracha (optional)
  • 2 to 3 tbsp warm water

Method
 

  1. Soak the vermicelli noodles in boiling water for about 5 minutes, then drain and rinse under cold water. Quickly dip each rice paper wrapper in warm water for 5 to 8 seconds until just pliable.
  2. Place a softened wrapper on a damp board and layer lettuce, noodles, carrot, cucumber, bell pepper, avocado, and herbs near the bottom. Fold the bottom over, tuck in the sides, and roll up tightly.
  3. Whisk peanut butter, soy sauce, lime juice, honey, sriracha, and warm water until a smooth dipping sauce forms. Serve the rolls right away with the sauce.

Notes

You can make the rolls about an hour ahead and keep them under a damp towel at room temperature. If refrigerating, wrap each roll tightly in plastic wrap to keep the rice paper from drying out. The sauce can be made up to 3 days in advance.