Fresh Healthy Vegetable Spring Rolls

This colorful, fresh, and healthy vegetarian spring roll recipe is made with rice paper, vermicelli (thin rice noodles), lettuce, carrots, cucumber, avocado, red cabbage, cucumbers, mint, basil, and cilantro.

This light, healthy, and fresh vegetable spring roll recipe can be served with a simple soy sauce, vinegar and toasted sesame oil sauce or with a flavorful store bought or homemade peanut and ginger dipping sauce.

INGREDIENTS

- rice paper wrappers - rice noodles  - butter lettuce - cucumber - mint - basil - cilantro

Cook the thin rice noodles according to package instructions. Strain, run under cool water so it doesn't stick together, and strain again.

1

Grab a large shallow bowl or pie pan that will fit the 8" wrappers. Fill with 1" of water.

2

Dip one piece of rice paper in the water. Hold for 3-5 seconds underwater. Bring it out, give it a light shake and lay on the counter.

3

At the end closest to you, start with the 1 piece of lettuce as the base, and then add a WEE bit of noodles, a bit of cucumber, 3 mint leaves, and 3 basil leaves.

4

Roll it up gently and the wet edges should seal themselves. Lay on a piece of wax or parchment paper or on a large platter. Don't let each roll touch or they will stick together.

5

Swipe up for full recipe!

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