Description
Crunchy rice paper spring rolls filled with colorful vegetables and fresh herbs, perfect for a lighter fried snack or a party appetizer.
Ingredients
- Rice paper wrappers (round)
- Rice noodles, cooked and drained (optional)
- Carrots, julienned
- Cucumber, julienned
- Bell pepper, thinly sliced
- Fresh herbs: mint or cilantro
- Lettuce leaves
- Cooking oil for frying
- Soy sauce or tamari for dipping
- Fresh lime juice
Instructions
- Prepare vegetables and herbs: wash and dry everything. Julienne carrots, cucumber, and bell pepper; rinse and pat dry mint or cilantro.
- Soak the rice paper: fill a shallow bowl with warm water. Submerge one wrapper for 10–15 seconds until it bends easily.
- Assemble: lay the soaked rice paper flat. Place a lettuce leaf and ~2 tablespoons of filling on the lettuce.
- Fold and roll: fold the sides of the wrapper inward and roll tightly from the bottom edge.
- Pan-fry: heat oil in a skillet over medium heat. Place rolls seam-side down and fry until golden brown, about 2–3 minutes per side.
- Serve: plate hot with soy sauce and a squeeze of lime.
Notes
These rolls can be customized with various fillings and dipping sauces. For gluten-free, use tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese