Spring Rolls
Dinner, Sides, Spring, Summer, Vegetables
February 9, 2024
- Prep: 5 mins
5 mins
5 mins
- Yields: 4
Ingredients
4 rice paper or spring roll wrappers
1 1/2 to 2 cups vegetables (such as: carrots, jicama, cucumber, bell pepper, cabbage, scallions), seeded and cut into thin strips
1/2 cup herbs (such as: cilantro, mint, basil, parsley), leaves picked off the stems
2 ounces thin rice noodles, cooked and cooled (optional)
4 ounces pork, shrimp, or tofu, cooked and cooled (optional)
Directions
Wash hands with soap and warm water. Wash produce well and chop as directed.
In a large bowl of water, fully submerge one rice paper wrapper until flexible.
On a dry surface, spread out the wrapper and begin to fill with vegetables, noodles, and protein (if using). Place a quarter of the ingredients 1/3 of the way to the top of one end. Make sure to leave plenty of room to fold the sides over.
Once filled, fold over both sides of the wrapper. Then roll the wrapper down to the opposite end. Serve immediately.
Spring rolls are a light, healthy lunch, dinner, or appetizer. Pairs well with our sunbutter sauce. If you are adding the optional noodles and protein to your rolls, cut back on the amount of vegetables prepared.