Veggie Spring Rolls
Fresh, colorful, and packed with crisp vegetables, these homemade Veggie Spring Rolls are perfect for light lunches, appetizers, or party platters. Serve them with your favorite dipping sauce for a refreshing and flavorful bite.
Ingredients
Scale
- 12 rice paper wrappers
- 1 large carrot, julienned
- 1 cup red cabbage, shredded
- 1 medium cucumber, cut into thin strips
- 1 red bell pepper, thinly sliced
- 6 large lettuce leaves, halved
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 cup cooked vermicelli noodles (optional)
- 1/2 cup peanut or hoisin dipping sauce
Instructions
- Prepare a large bowl of warm water and dampen your rolling surface slightly.
- Lay out all sliced vegetables, herbs, and optional noodles for easy access.
- Dip one rice paper wrapper in warm water for about 5 seconds, then lay it flat on a damp board.
- Add a few strips of each veggie, some herbs, and a small amount of noodles across the center of the wrapper.
- Fold in the sides, then roll tightly from the bottom up, like a burrito.
- Repeat with remaining wrappers and ingredients.
- Serve immediately with your favorite dipping sauce on the side.
Notes
- Use a damp cutting board to prevent sticking while rolling.
- Wrap each roll individually if making ahead to keep them fresh.
- Try adding tofu or mango for fun flavor variations.
Find it online: https://tastyze.com/veggie-spring-rolls/