Elegant Vegetable Rolls
Elevate your appetizer game with these Elegant Vegetable Rolls, a vibrant, healthy, and visually stunning dish that's perfect for any occasion. These refreshing rice paper rolls are brimming with crisp julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage, complemented by fragrant fresh cilantro and mint leaves. A touch of tender vermicelli rice noodles adds substance, making each bite satisfyingly light yet flavorful. Paired with a zesty homemade dipping sauce featuring soy sauce, rice vinegar, honey, and ginger, these no-cook vegetable rolls are as easy to make as they are delicious. Ready in just 30 minutes, they’re the ultimate fresh and colorful finger food, ideal for parties, lunch, or a healthy snack. Serve these wholesome rolls as a crowd-pleasing appetizer or a guilt-free meal, and watch them disappear in no time! Keywords: fresh vegetable rolls, rice paper rolls, healthy appetizers, no-cook recipes, vegan-friendly snacks.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 2 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, finely shredded Purple cabbage
- 1 cup Fresh cilantro leaves
- 1 cup Fresh mint leaves
- 1 cup Cooked vermicelli rice noodles
- 0.25 cup Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon, grated Fresh ginger
- 1 teaspoon Sesame oil
- 1 cup, warm Water
Instructions
Prepare all the vegetables: julienne the carrot, cucumber, and red bell pepper, and shred the purple cabbage.
Cook the vermicelli rice noodles according to package instructions. Once cooked, drain and set aside to cool.
Set up a large, shallow dish or bowl filled with warm water for softening the rice paper wrappers.
In a small bowl, make the dipping sauce by combining soy sauce, rice vinegar, honey, grated ginger, and sesame oil. Mix well and set aside.
To assemble the rolls, submerge a rice paper wrapper in warm water for about 10-15 seconds, until it becomes soft and pliable. Remove and lay it flat on a clean surface.
Add a small amount of carrots, cucumber, red bell pepper, shredded cabbage, cilantro leaves, mint leaves, and a small portion of noodles to the center of the wrapper.
Fold the bottom of the rice paper over the filling, tuck in the sides, and then roll it tightly to form a neat roll. Repeat with the remaining wrappers and ingredients.
Arrange the vegetable rolls on a platter and serve with the prepared dipping sauce.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 45.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 3433 mg | 73% | |
*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.
