Fresh Veggie Spring Rolls
Spring Rolls
Course: AppetizersCuisine: ThaiDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 sheets rice paper
Water sufficient to dampen the rice paper
2-3 torn lettuce leaves
Small bunch of Thai basil
1 cup bean sprouts
1 bunch cilantro sprigs
1 cucumber, sliced into 8 2 x 1/2-inch pieces
2 spring onions, sliced into 8 2-inch pieces
1 carrot, sliced into 8 2-inch strips
1 cup boiled rice noodles
2 Tblsp. sriracha (optional)
Directions
- Dampen the rice paper with the water, then pat dry with a towel.
- Place small amounts of the torn lettuce, basil, sprouts, and coriander approximately 1 inch from the end of a sheet of rice paper.
- Add 2 pieces of the cucumber, 2 pieces of the spring onion, 2 carrot slices, and a small amount of the rice noodles.
- Fold the end and sides of the paper over the filling and roll tightly into a cylinder shape.
- Repeat with the remaining ingredients.
- Slice each roll into 2 to 3 pieces and serve with the sriracha and peanut sauce.
