Description
These fresh spring rolls are made with julienned vegetables and served with delicious dipping sauces.
Ingredients
Scale
- 2 carrots (julienned)
- 1/2 cucumber (julienned)
- 1 red bell pepper (julienned)
- 10 lettuce leaves (chopped or rice paper sized)
- 5 tablespoons fresh mint (roughly chopped)
- 5 tablespoons fresh cilantro (roughly chopped)
- 1/2 cup bean threads (or vermicelli rice noodles, soaked in water to soften)
- 10 rice paper wrappers
- homemade ponzu sauce
- 3 tablespoons Thai peanut sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons peanuts (chopped)
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 tablespoons freshly squeezed lime juice
- 1 large or 2 small garlic cloves (minced)
- 2 tablespoons granulated sugar
- 1 teaspoon Sriracha sauce
- 1 teaspoon sesame oil
Instructions
- Place bean threads in warm water and prepare a separate dish filled with warm water, wide enough to fit rice paper wrappers.
- Dip 1 rice paper wrapper into water dish for approximately 30 seconds, until wrapper is just soft.
- Lay wrapper flat on a dry surface, such as a cutting board using full leaves of lettuce; place lettuce leaf in center of rice paper; if using chopped lettuce, spread evenly in the middle of the rice paper wrapper.
- Make a small pile of bean threads and a few slices of carrot, red bell pepper, and cucumber. Sprinkle mint and cilantro across the pile.
- Fold in sides of the wrapper with the least amount of space, creating a rectangle with two rounded ends. Next, fold in one of the rounded sides of the rectangle to tightly wrap around the filling; continue rolling until the roll is closed.
- Place a damp paper towel on top of rolled spring rolls so they don’t dry out before serving.
- Repeat steps 2-6 until all ingredients have been used, serving spring rolls immediately with both dipping sauces.
- In a small bowl, combine the peanut sauce, hoisin sauce, and chopped peanuts. Taste and adjust flavors as desired.
- In a separate small bowl, whisk fish sauce, water, lime juice, minced garlic cloves, sugar, Sriracha, and sesame oil to combine. Taste and adjust flavors as desired.
Notes
- Recommended drink pairing: traditional mint mojito.
- Prep Time: 30 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg