Description
These fresh spring rolls are a vibrant, healthy appetizer featuring a colorful mix of julienned vegetables, vermicelli noodles, and crushed peanuts wrapped in delicate rice paper. Served with a flavorful homemade peanut sauce, they are perfect for a light meal or party snack, ready in just 30 minutes and offering a crunchy, refreshing bite.
Ingredients
Vegetables and Herbs
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 large red pepper, julienned
- ½ cup cilantro, chopped
- 1 cup red cabbage (about half a head), shredded
- ½ cup green onion, finely sliced
- 1 avocado, sliced
- 1 cup shelled edamame
- ½ cup crushed peanuts
Other Ingredients
- 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)
- 12 spring roll wrappers
- Peanut sauce for dipping (homemade or store-bought)
Instructions
- Cook the noodles: Prepare vermicelli noodles according to package instructions. Once cooked, drain them and rinse thoroughly under cold water to stop cooking and cool them down.
- Prepare the fillings: Julienne all vegetables including carrots, cucumber, and red pepper. Finely slice the green onions and chop the cilantro. Shred the red cabbage and crush the peanuts. Arrange all ingredients neatly on a large cutting board for easy assembly.
- Prepare rolling station: Line a large serving dish with a moist tea towel to place finished rolls on and lay another moist tea towel on the counter to use while rolling.
- Soften the wrappers: Fill a 9-inch round pie dish or cake pan with hot water. Dip one spring roll wrapper into the hot water and let it soak for 8-10 seconds. Remove and gently shake off excess water.
- Roll the spring rolls: Place the softened wrapper on the moist tea towel. In the center, layer a small amount of noodles, followed by cilantro, green onions, crushed peanuts, and then the rest of the julienned vegetables and avocado slices.
- Fold and roll tightly: Fold the sides of the wrapper inward over the fillings, then roll up from the bottom tightly to enclose the filling completely. Repeat with remaining wrappers and filling ingredients.
- Serve immediately: Serve the spring rolls fresh with a side of homemade peanut sauce for dipping to enjoy their crunchy, refreshing flavors.
Notes
- Ensure the tea towels are moist but not soaking wet to prevent the wrappers from sticking.
- Try not to overfill the spring rolls to make rolling easier and to avoid tearing the wrappers.
- Serve immediately for the best texture; if making ahead, cover rolls with a damp cloth and refrigerate but consume within a few hours.
- You can substitute cooked quinoa or rice for noodles for a gluten-free or varied texture option.
- The peanut sauce can be made ahead and stored in the fridge for convenient dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian