Colorful Vegetable Spring Rolls

Instructions

1. Wash and prep your ingredients. 

2. Fill 9-inch plate with 1-inch room-temperature water.

3. Working one at a time, immerse each wrapper in water until just pliable, about 3 seconds; lay softened wrapper on towel.

4. Lay lettuce on top and scatter six Thai basil leaves and six cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on wrapper, top with 1-2 carrots ribbons, then arrange about 2 1/2 tablespoons noodles on top of carrots. Wrap spring roll like a burrito, folding carefully.
5. Eat right away. Serve with a dipping sauce if you'd like. I like it with a peanut sauce. Enjoy!!

Ingredients for 8 rolls

• 3 ounces

  rice vermicelli, cooked until tender
• 1 large

  carrot, peeled and cut into ribbons
• 1 medium

  jalapeño chile (optional)
• 1 large (about 12 ounces)

  cucumber, peeled and cut into strips
• 4 leaves

  red leaf lettuce or Boston lettuce, halved lengthwise
• 8 round

  rice paper wrappers (8 inches in diameter)
• 1⁄2 cup

  loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
• 1⁄2 cup

  fresh cilantro leaves, loosely packed

Total Time

• Preparation Time

  20 minutes

Suggested Equipment

Notes

Additional Images