Description
Fresh and crunchy spring rolls filled with vegetables, herbs, and protein, perfect for appetizers or light meals.
Ingredients
- 8–12 Rice paper wrappers (round)
- Lettuce leaves (butter or romaine), optional
- 1 cup Carrots, julienned
- 1 cup Cucumbers, seeded and julienned
- 1 cup Red or yellow bell pepper, thin strips
- 1 cup Protein: cooked shrimp, shredded chicken, or pan-fried tofu (sliced thin)
- 1/2 cup Fresh herbs: mint and cilantro, whole small sprigs
- Dipping sauce options: peanut sauce, hoisin-peanut, or sweet chili
- 2–3 tbsp Neutral oil (vegetable, canola, or peanut) if frying
- Optional: 1 cup rice vermicelli noodles (soaked and drained), scallions, sesame seeds
Instructions
- Prep all ingredients: wash and dry herbs and lettuce, julienne vegetables, and slice or shred protein.
- Soften the rice paper in warm water for 4–8 seconds until pliable.
- Place the rice paper on a towel and layer a lettuce leaf near the bottom third.
- Add a small handful of julienned vegetables, herbs, and protein onto the lettuce.
- Roll tightly, folding the bottom up over the filling and sealing the sides.
- For crispness, pan-fry in heated oil for 1–2 minutes on each side or air-fry at 400°F for 6–8 minutes.
- Slice rolls diagonally and serve with dipping sauces.
Notes
For best texture, press tofu before frying and don’t overfill the rolls.