Healthy handheld bites like these are the best! Especially, when they’re filled with nutrient-rich ingredients. If you’re looking for more healthier appetizers, try this bright veggie charcuterie board, these lettuce wraps or these light summer rolls.
Ingredients for Spring Rolls
These Vietnamese fresh spring rolls look so impressive, but they’re actually easy to make and only require a handful of simple ingredients. Check out the recipe card at the bottom of the post for all of the exact measurements.
Rice Vermicelli: These are soft, thin rice noodles that are commonly used for the filling. You can also use other rice noodles or glass noodles. Sesame Oil: Has a nice flavor and keeps the noodles from sticking together. Fresh Herbs: Adding freshly chopped cilantro and mint leaves provides refreshing, herby flavor. Red Cabbage: Shredded red cabbage for a mild, slightly pepper taste and a satisfying crunch. Romaine Lettuce: I love adding a romaine lettuce leaf to cover the surface area of the rice paper! Butter leaf lettuce is a great alternative. Carrots: Crunchy carrots add gorgeous color and wonderful texture. Cucumber: Julienned cucumber adds a pop of fresh crispness. Rice Papers: You’ll need 12 rice papers for wrapping the filling. The standard 22 cm size will work best. Dipping Sauce: My Sweet Chili Sauce is the perfect pairing for dipping!
How to Make Spring Rolls
Loaded with plenty of fresh, crisp vegetables these rolls not only have a beautiful presentation but they also taste amazing! Here are step-by-step instructions for how to create the ultimate appetizer or snack!
Prep
Assemble
Sauce: I like the sweet chili sauce for this recipe but another great dipping sauce for these spring rolls is this Peanut Sauce recipe. Add Protein: If you aren’t worried about keeping this recipe vegetarian, feel free to add protein to the rolls such as cooked shrimp, steak, tofu, or chicken! Don’t Overstuff: Don’t add too much filling to the rice paper or it could easily fall apart when you pick it up. Don’t roll them too tight: Be very gentle with the wraps once they have softened. You want to roll the spring rolls tight but avoid tearing the papers. It always takes me a couple rolls to get it right, but once you have the hang of it it’s a breeze! Other Wraps: You can also use brown rice vermicelli and brown rice wraps for this recipe!
For best results, I like to line the storage container with a damp paper towel, then place the spring rolls inside the container and cover with another damp paper towel before topping with the lid.
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