Description
Delicious and healthy fresh spring rolls filled with colorful vegetables and served with peanut sauce.
Ingredients
Scale
- 2 rice paper sheets
- 4 leaves lettuce
- ½ cup vermicelli noodles (cooked)
- ½ cup tofu (cut into strips, baked)
- ¼ red bell pepper (thinly sliced)
- ⅓ cup carrots (cut into matchsticks)
- ⅓ cup red cabbage (thinly sliced)
- 1 handful fresh herbs (I recommend cilantro)
- peanut sauce (to serve)
Instructions
- Add warm water to a large, shallow bowl. Quickly dip the rice paper wraps in the warm water for a few seconds.
- Lay the two rice paper wrappers beside each other, overlapping around an inch and a half in the center.
- Now layer. First lay down the lettuce leaves, then the vermicelli noodles, tofu, and vegetables.
- Fold all the ends of the wrap paper wrap in over the fillings, and then roll it over itself to create a giant, fresh spring roll.
- Enjoy with my peanut sauce or your favorite dip of choice.
Notes
- These spring rolls are best served fresh for a crisp texture.
- You can customize the fillings with any vegetables you like.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg