Fresh Spring Rolls

spring roll recips, spring roll, vietnamese food, vietnamese recipe, cooking light, the life eclectic, caroline culwell

I always try to incorporate vegetables into most of my meals, but sometimes salads get a little repetitive. This is why I love spring rolls because they are a creative way to eat light, healthy, and fresh! These rolls are easy to make, super healthy, and taste great with sweet red chili sauce or peanut sauce.

-rice paper
-rice noodles or mung bean noodles
-basil leaves
-mint leaves
-bibb lettuce
-sweet red chili sauce
-shrimp or chicken: optional

Begin by cooking your rice noodles or mung bean noodles according to the package directions. These cook very quickly and once they are done run them under cold water for a few minutes. Set them on a paper towel to absorb any left over water. Meanwhile, cut your carrots and cucumber into long thin strands. Fill a rimmed cookie sheet with warm water and place rice paper in this water until it becomes completely soft and flexible. PLace rice paper down on a cutting board and layer 3-4 basil leaves and 5-6 mint leaves. Then place a few pieces of bibb lettuce and place this on top of the basil and mint leaves. Then take a medium handful, about 1/3 cup, of rice noodles and spread these across the lettuce. Take the rest of your ingredients and layer them evenly. Take one end of the rice paper and pull it over the tops of all your ingredients while pushing them in a downward motion. Continue to push and fold the ingredients under the rice paper as you roll, just like rolling a burrito! This This keep all your ingredients in the roll and compresses the vegetables so they don’t fall out when you cut into them. Cut in halves and serve with sweet red chili sauce or peanut sauce. Enjoy!

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