Description
Fresh vegetarian spring rolls made with rice paper, crisp vegetables, fresh herbs, and rice noodles.
Ingredients
Units
Scale
- 12 rice paper wrappers
- 2 carrots, julienned
- 1 large cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1 cup cooked rice noodles
Instructions
- Prepare and slice all vegetables.
- Soften rice paper in warm water for about 10 seconds.
- Place wrapper on clean surface.
- Add vegetables, herbs, and noodles to center.
- Fold bottom over filling, fold sides inward, and roll tightly.
- Repeat with remaining wrappers.
- Serve fresh.
Notes
- Do not overfill wrappers.
- Keep rolls covered with damp towel.
- Best eaten within 24 hours.
- Serve with dipping sauce.
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg