Fresh Spring Rolls
These light Vietnamese-style fresh rolls wrap crisp vegetables and herbs in soft rice paper, no cooking required. They are refreshing, colorful, and fun to assemble. Serve with a peanut or hoisin dipping sauce for a perfect light meal or snack.
- ⏱ 25 min
- 📊 medium
- 🍽 Family
Ingredients
- 10 rice paper wrappers
- 100 g rice vermicelli
- 2 cups lettuce and herbs
- 1 each carrot and cucumber
- optional shrimp or tofu
Instructions
- Cook the vermicelli, rinse under cold water, and drain.
- Cut the carrot and cucumber into thin matchsticks.
- Dip one rice paper wrapper in warm water for a few seconds until just pliable, then lay it flat.
- Place herbs and any shrimp face down, then add lettuce, vermicelli, and vegetables in a tidy line.
- Fold in the sides and roll up tightly like a burrito.
- Repeat with the remaining wrappers, keeping the rolls from touching.
- Serve fresh with peanut or hoisin dipping sauce.
💡 Chef's tip
Lay the prettiest ingredients face down first, because that side becomes the visible top once the roll is turned over.
Dipping each rice paper wrapper in warm water for only a few seconds, until just pliable, is key, since over-soaking makes it tear and turn gummy.
Nutrition (per serving)
- Calories: 180 kcal
- Protein: 6 g
- Carbs: 34 g
- Fat: 2 g
