Vegetarian Fresh Spring Rolls

These vegetarian fresh spring rolls (or rice paper rolls) are fresh, healthy and so easy to make. Loaded with crunchy vegetables, vermicelli noodles and perfectly ripe avocado, the only thing that makes these rolls better is dunking them in a creamy peanut sauce. They are the perfect light lunch or fun family dinner.

Course Light Lunch

Cuisine Vietnamese

Prep Time 30

Total Time 30

Servings spring rolls

Calories 196kcal

Author Sally

Ingredients

10-12 rice paper wrappers
100 grams vermicelli noodles
1 carrot
1 cucumber
1 - 2 avocados
½ cup fresh mint leaves
easy peanut sauce for dipping

Instructions

Start by preparing your filling ingredients. Place vermicelli noodles in a heatproof bowl and soak in boiling water for 5 minutes. Drain and rinse in cold water. Set aside in cold water until ready to use.
Chop and slice carrot, cucumber, and avocado and pick the leaves from the fresh mint.
Assemble the rolls. Fill a wide, shallow bowl with room temperature tap water and quickly dip the rice paper sheet in the water for a few seconds until wet but still stiff. Rotate the sheet in the bowl if necessary to ensure all areas are covered.
Place wet rice paper on a clean surface. Arrange the vermicelli noodles, veggies, avocado, and mint in the bottom third of the sheet. Fold the bottom end over the filling, then fold the sides and roll upwards, ensuring a tight roll.
Repeat the process until all rice paper sheets or fillings are used.
Serve immediately with peanut sauce or store in the fridge in an airtight container for up to 3 days.

Notes

For tips on working with rice paper sheets, please refer to the blog post above.

Nutritional information is for the fresh spring rolls only and does not include the peanut dipping sauce.

Nutrition