Description
Vibrant and refreshing vegetarian spring rolls, perfect for appetizers, snacks, or light lunches, showcasing fresh vegetables and herbs wrapped in rice paper.
Ingredients
Scale
- Rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup bean sprouts
- Fresh herbs (mint, cilantro or basil)
- Soy sauce for dipping
- Optional: sesame seeds
Instructions
- Preparation: Wash and dry the cucumbers, bell peppers, and bean sprouts. Shred the carrots and julienne the cucumbers into thin strips. Have your fresh herbs ready for filling.
- Soften Rice Paper: Dip a rice paper wrapper in warm water for about 10-15 seconds until flexible.
- Assemble the Roll: Place the softened wrapper on a flat surface, layer a small amount of each vegetable and herbs in the center.
- Roll It Up: Fold the sides over the filling, then roll tightly from the bottom to the top.
- Repeat: Continue with remaining wrappers and filling.
- Serve: Enjoy the fresh spring rolls with soy sauce or your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Use warm water to soften rice paper and avoid overfilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg