Description
Easy and incredibly delicious Vietnamese inspired Fresh Spring Rolls loaded with crispy vegetables, herbs, noodles, rolled in rice paper served with 2 dipping sauces Thai peanut and Nuoc Cham! Perfect Refreshing meal or snack you'll make all summer long! Vegan, vegetarian, gluten free
Ingredients
Scale
For spring rolls:
- 15 rice paper spring roll wrappers, plus a few extra (I use 9 inch)
- 1/2 lb small rice noodles, uncooked (not vermicelli)
- 1 and 1/2 cups grated carrot
- 1 and 1/2 cups red cabbage, thinly sliced and chopped (shredded)
- soft lettuce leaves, red, green or butter leaf lettuce
- 1 large red mango, peeled thinly sliced and cut into strips
- 1/2 cup each, chopped fresh cilantro, mint, and basil reg or Thai
For dipping sauces:
Optional add ins:
- marinated, grilled or smoked tofu cut into strips
- or your favourite sliced seitan, 'ham', 'chicken', 'beef', 'turkey'
Instructions
- Make dipping sauces: Mix ingredients for peanut sauce and vietnamese sauce in bowls, set aside on counter or fridge.
- Make noodles: Cook rice noodles according to package instructions. Drain, chill in cold water, drain. Add back to pot drizzle with a little sesame oil and add a splash of cold water to prevent sticking
- Prep the fillings: chop all the veggies, lettuce, mango, and herbs, add to a large plate for easy assembly later
- To assemble and roll spring rolls: Fill a shallow dish half way with warm water, I use a pie plate. Add one rice paper wrapper at a time for 25-30 seconds -just until it's pliable, not too soft or it will tear. Then lay on clean work surface. Fill with a little of everything, starting with a piece of lettuce then noodles followed by veggies and mango. Sprinkle with some chopped herbs. Don't over fill. Roll it up burrito style. Repeat until you run out of filling ingredients. I usually get around 15 rolls give or take. Enjoy! Serve on platter with dipping sauces. For step by step photos, FAQ, Tips and more recipe ideas see above post
Notes
- To store: place a damp piece of paper towel on plate or in container add rolls, do not stack. Cover with another damp paper towel. This keeps them from drying out. Cover tightly with plastic wrap. Keep in fridge for up to 3 days. You can prepare these rice paper rolls up to a day in advance
- Prep time doesn't include making the sauce
- Nutritonal chart calories is for spring rolls only
- Prep Time: 25 Minutes
- Cook Time: 5 Minutes
- Category: Mains, Gluten free, Salads
- Method: Stovetop, cold prep
- Cuisine: Thai, Vietnamese, Asian
Keywords: fresh spring rolls, vietnamese spring rolls, summer rolls, rice paper rolls,