Spring Rolls

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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
Bunch of coriander 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
Vietnamese Spicy Red Sauce
Peanut Sauce

• Dampen the rice paper in the water, then pat dry with a kitchen 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 Vietnamese Spicy Red Sauce and the Peanut Sauce.

Variation: For fried spring rolls, heat 1 Tbsp. of the vegetable oil in a small pan until hot. Add the spring rolls and fry until slightly browned.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind