Vegetarian Vietnamese Spring Rolls
SERVES: 6
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Starter or Main
If you’re looking for a light started that’s rich in flavor, these spring roll are for you. The fresh and fragrant basil and mint lend a brightness that works harmoniously with the spicy dipping sauce. Spectacular dish!
Ingredients
- 1 pack rice paper, rounds
- 6 oz vermicelli noodles
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup red cabbage, julienned
- ½ cup fresh basil leaves
- ½ cup fresh mint leaves
- ½ cup scallions, thinly sliced
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 Tbsp sesame seeds
- ½ tsp sugar
- 1 tsp sriracha
- Salt and pepper, to taste
Instructions
- Boil 3 cups of water, and pour over vermicelli noodles. Let sit for 8 minutes, then rinse with cold water.
- Place a few cups of lukewarm water into a shallow bowl. Working one at a time, gently dip rice paper round into water making sure all parts have come into contact with water; be careful not to break the paper. It will continue to get softer as it sits.
- Place rice paper on cutting board and begin adding ingredients to the bottom half, keeping things neat in the center. Start with a few strands of vermicelli, then carrots, cucumber, cabbage, and herbs. Keep repeating until you have used all the vegetables, noodles, and herbs. Place on plate, making sure they are not touching each other.
- Mix soy sauce, rice vinegar, sesame seeds, sugar, and sriracha. Taste and adjust seasonings with salt and pepper as necessary.
- Serve with spicy sauce and enjoy!
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