Vibrant Vietnamese Vegetable Spring Rolls
Discover a delicious and healthy Vietnamese vegetable spring roll recipe perfect for a vegan diet. Made with fresh vegetables, these easy-to-prepare snacks are perfect for any time of day. Fuel your glow with this vibrant recipe.
Allergens
Soy (in some peanut sauces)
Ingredients
- 8 rice paper wrappers
- 1 cup bean sprouts
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cucumber, julienned
- 4 leaves romaine lettuce, chopped
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 2 oz vermicelli noodles, cooked and drained
- 3 tbsp peanut sauce (store
- bought or homemade)
Instructions
- Fill a large bowl with warm water. Dip each rice paper wrapper into the water for about 10 seconds until softened. Transfer to a clean plate.
- Arrange a line of bean sprouts, carrots, bell peppers, cucumber, lettuce, basil leaves, and mint leaves on top of each softened rice paper wrapper. Add a few strands of vermicelli noodles.
- Fold in the sides of the rice paper wrapper and roll tightly like a burrito. Repeat with remaining ingredients.
- Serve with peanut sauce for dipping.
Chef’s Insight
Use seasonal vegetables for the freshest flavors.
Notes
Feel free to swap out any vegetables based on your preferences.