Spring Rolls

• 8 rice paper wrappers
• 1 cup shredded lettuce
• 1 cup bean sprouts
• 1/2 cup sliced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup thin rice vermicelli noodles, cooked
• 8 cooked shrimp or slices of tofu

Steps

1. 1 Soak rice vermicelli noodles in hot water until soft, about 5 minutes, then drain.
2. 2 Fill a large bowl with warm water.
3. 3 Submerge one rice paper wrapper in the water for about 10 seconds until pliable.
4. 4 Lay the wrapper flat and add a layer of lettuce, followed by a line of bean sprouts, cucumber, carrots, cilantro, noodles, and shrimp or tofu.
5. 5 Fold the bottom edge over the filling, fold in the sides, then roll it up tightly.
6. 6 Repeat with remaining wrappers and fillings.
7. 7 Serve with your favorite dipping sauce.
8. 8 For crispiness, lightly fry in oil until golden, if desired.

Nutrition

Tips

• Keep rice paper wrappers covered with a damp towel to prevent drying out.
• Use kitchen scissors to trim any overhanging fillings.
• For a vegan option, substitute shrimp with tofu.
• Fry in small batches to maintain oil temperature.
• Experiment with fillings like avocado or herbs for variety.

Storage

Store spring rolls in the fridge for up to 2 days. Best served fresh, but can be gently reheated in a steamer.

Serving Suggestions

• Serve with peanut dipping sauce.
• Pair with a fresh cucumber salad.
• Accompany with a tangy lime dipping sauce.
• Great alongside a bowl of miso soup.

FAQ