Vegetarian Spring Rolls
Fresh spring rolls filled with crisp vegetables and served with peanut dipping sauce.
Ingredients
Ingredients:
- 12 rice paper wrappers
- 1 carrot, julienned
- 1 cucumber, julienned
- Rice noodles
- Fresh mint & cilantro
- Peanut butter, soy sauce, lime for dip
Instructions
Prepare the Fillings
Boil the rice noodles according to package instructions, then drain and rinse with cold water. Julienne the carrots and cucumbers into thin, uniform matchsticks.
Set up Station
Fill a shallow bowl with lukewarm water. Lay out a clean, damp kitchen towel on your work surface to prevent the rice paper from sticking.
Soften Rice Paper
Dip one sheet of rice paper into the water for 5-10 seconds until it's just starting to feel pliable but still slightly firm. It will continue to soften on the towel.
Layer Ingredients
In the lower third of the paper, place a few leaves of mint and cilantro, followed by a small handful of noodles, carrots, and cucumbers.
Roll it Up
Fold the bottom edge over the filling, then fold in the sides and roll tightly towards the top. Repeat with the remaining wrappers.
Make the Dip
In a small bowl, whisk together peanut butter, soy sauce, lime juice, and a splash of warm water until smooth and creamy. Serve with the fresh rolls.
Nutrition Facts
* Based on a 2,000 calorie diet.