Asian Light Vegetable Spring Rolls Recipe

Description

Fresh, healthy, and full of flavor, these Vegetable Spring Rolls are packed with crisp vegetables, fragrant herbs, and served with a savory dipping sauce. Perfect as a light appetizer, snack, or side dish.

Ingredients
  • 12 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cucumber, julienned
  • 1/2 red bell pepper, julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup cooked rice noodles (optional)
  • Soy sauce or peanut sauce, for dipping
  • Optional Add-ins: (Tofu, shrimp, grilled chicken, lettuce, bean sprouts, or avocado.)
Instructions
  1. 1
    Wash and prepare all vegetables. Shred the carrots and cabbage, and julienne the cucumber and bell pepper.
  2. 2
    Cook the rice noodles if using. Boil for 3–5 minutes, rinse under cold water, and drain well.
  3. 3
    Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 10–15 seconds until soft, then place it flat on a damp surface.
  4. 4
    Place a small portion of carrots, cabbage, cucumber, bell pepper, herbs, and noodles in the center of the wrapper.
  5. 5
    Fold the bottom edge over the filling, fold in the sides, and roll tightly to seal.
  6. 6
    Repeat with remaining wrappers and fillings, working one wrapper at a time.
  7. 7
    Arrange the finished spring rolls on a plate. Serve immediately with soy sauce, peanut sauce, or sweet chili sauce.
Keywords: Vegetable Spring Rolls, vegan appetizer, healthy appetizer, healthy spring rolls, finger food,
Read it online: https://recipesvogue.com/recipe/asian-light-vegetable-spring-rolls-recipe/