These vegetable spring rolls are a refreshingly light and healthy snack or appetizer, and they're very easy to make. All you have to do is boil a bit of water and chop some veggies. You should be able to find the rice paper and thin rice noodles at most local grocery stores. Feel free to experiment with other vegetables and sauces!
Vegetable Spring Rolls
with peanut sauce
Thin Rice Noodles
Green Leaf Lettuce
Boil about 4 quarts of water in a medium pot, and then add 4 ounces of rice noodles and remove from heat. When the noodles are soft, remove them from the water and put them in the refrigerator to cool down.
Julienne 2 largs carrots (i.e., cut them into thin match-like strips) and set aside.
Split green leaf lettuce leaves in half and set aside.
Julienne 1 large red pepper and set aside.
Julienne 1 large cucumber and set aside. Note - we prefer to remove the core first.
Chop 1 bunch of fresh cilantro and set aside.
Fill a 9x13 baking dish with cold water. You'll use this water to soak the rice paper, one at a time, gently massaging until it softens.
Carefully lay the softened rice paper on a clean surface, then lay a lettuce leaf on it.
Place a small amount of cooked noodles on the lettuce leaf.
Add a few sticks each of carrot, red pepper, and cucumber. Top with a few pinches of cilantro.
Grab the bottom of the rice paper and lettuce. Gently roll everything up like a burrito.
Repeat for the rest of the spring rolls. Serve with peanut sauce (or your favorite alternative).