Vegetable Spring Rolls with Peanut Sauce
Try this healthy, colourful recipe made with rice paper, thin noodles, and vibrant vegetables. Makes 4 rolls (8 pieces).
INGREDIENTS:
- 8 rice paper wrappers – 8”
- 2 oz vermicelli noodles, cooked
- 8 pcs lettuce (any soft lettuce will work)
- 1 cucumber, peeled with a vegetable peeler
- 1 carrot, peeled with a vegetable peeler
- ⅓ cup red cabbage, thinly sliced
- 12 mint leaves
- 12 basil leaves
- 12 cilantro leaves
DIRECTIONS:
Cook noodles according to package instructions. Strain and run under cool water so they don’t stick together, and strain again.
Fill a large shallow bowl or skillet/pan that will fit the 8″ wrappers with 1″ of water. Dip one piece of rice paper in the water. Hold for 3-5 seconds underwater. Take it out and lightly shake and lay out flat.
(NOTE: if the paper is still hard, give it more time under the water. If it’s too soft as it’s getting filled, give it less time under the water.)
At the side closest to you, start with 1 piece of lettuce as the base, then add a small amount of noodles, a bit of cucumber, 3 mint leaves, 3 basil leaves, 3 cilantro leaves, then some of the carrot and cabbage.
Make sure to leave the side edges free of ingredients.
Fold the sides in and roll it up gently. Wetting the edges to seal.
Lay the finished roll on a piece of wax or parchment paper or on a large platter. Don’t let the rolls touch or they will stick together.
Repeat the above steps with 3 more rice papers so you have a total of 4 when finished. Cut them in half before serving with the peanut sauce.
