Easy Spring Rolls
Delight your taste buds with these vibrant and fresh Easy Spring Rolls, a perfect blend of crisp vegetables, tender rice noodles, and fragrant herbs all wrapped in delicate rice paper. Quick and simple to prepare, this recipe is ideal for a light lunch, appetizer, or party snack. Packed with julienned carrots, cucumber, and red bell pepper, each bite bursts with crunch and flavor, accented by the refreshing pop of mint and cilantro. Add slices of cooked shrimp for a protein boost, or keep it vegetarian—the choice is yours! Paired with a creamy peanut butter-hoisin dipping sauce, these spring rolls offer a satisfying balance of savory, tangy, and nutty flavors. Ready in just 25 minutes, these no-cook delights are as easy as they are delicious. Perfect for impressing guests or enjoying a healthy, on-the-go meal!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 12 sprigs Fresh mint leaves
- 12 sprigs Fresh cilantro
- 12 pieces Cooked shrimp, peeled and sliced in half lengthwise (optional)
- 2 tablespoons Soy sauce (for dipping sauce)
- 2 tablespoons Peanut butter (for dipping sauce)
- 1 tablespoon Hoisin sauce (for dipping sauce)
- 1 teaspoon Rice vinegar (for dipping sauce)
- 2 tablespoons Water (for dipping sauce)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.
Julienne the carrot, cucumber, and red bell pepper into thin, even strips.
Arrange your workspace by placing a large plate or cutting board, damp kitchen towel, the rice paper wrappers, and all the prepared fillings nearby.
Fill a shallow bowl or pie dish with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until it softens. Do not let it soak for too long, or it may tear.
Lay the softened wrapper flat on the damp kitchen towel or plate.
Place a small handful of rice noodles in the center of the wrapper, followed by a few strips of carrot, cucumber, bell pepper, a sprig of mint, a sprig of cilantro, and a piece of sliced shrimp (if using).
Fold the bottom of the wrapper over the filling, then fold the sides inward. Roll tightly upwards to form a spring roll. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together the soy sauce, peanut butter, hoisin sauce, rice vinegar, and water until smooth. Adjust the consistency by adding more water if desired.
Serve the spring rolls immediately with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.7 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
