Rice paper rolls filled with crisp vegetables, vermicelli noodles, and fresh herbs, served with a tangy dipping sauce.
# What You’ll Need:
→ Vegetables
01 - 1 medium carrot, julienned
02 - 1 small cucumber, julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 small avocado, sliced
05 - 4 lettuce leaves, torn into large pieces
06 - 60 ml fresh mint leaves
07 - 60 ml fresh cilantro leaves
→ Noodles
08 - 75 g rice vermicelli noodles
→ Wrapping
09 - 8 rice paper wrappers (22 cm diameter)
→ Dipping Sauce
10 - 45 ml soy sauce or tamari
11 - 30 ml lime juice
12 - 15 ml maple syrup or honey
13 - 5 ml sesame oil
14 - 1 tsp freshly grated ginger
15 - 1 small garlic clove, minced
16 - 1 tsp chili flakes (optional)
# How to Make It:
01 - Cook the rice vermicelli noodles according to the package directions. Drain, rinse under cold water, and set aside.
02 - Arrange all prepared vegetables, fresh herbs, and noodles on a clean work surface for efficient assembly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until just pliable, then lay it flat on a damp kitchen towel or cutting board.
04 - Place a portion of lettuce, vermicelli noodles, carrot, cucumber, bell pepper, avocado, mint, and cilantro in the lower third of the wrapper.
05 - Fold the bottom edge over the filling, then fold in the sides. Roll up tightly away from you to form a compact roll. Repeat with remaining wrappers and filling ingredients.
06 - Combine soy sauce, lime juice, maple syrup, sesame oil, grated ginger, minced garlic, and chili flakes in a small bowl. Whisk until well blended.
07 - Serve the spring rolls cold with the dipping sauce on the side.
