These vegetarian Vietnamese spring rolls are a delightful combination of fresh vegetables, herbs, and vermicelli noodles wrapped in rice paper. They are light, refreshing, and bursting with flavors. This recipe is perfect for those seeking a healthy and flavorful appetizer or light meal option. The spring rolls are also vegan and gluten-free, making them suitable for a wide range of dietary preferences. Give this recipe a try and enjoy the vibrant and wholesome goodness of vegetarian Vietnamese cuisine.
Ingredients
- 10 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce
- 1 cup matchstick carrots
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped roasted peanuts
- Soy sauce or peanut sauce, for dipping
Directions
- Prepare all the vegetables by washing and slicing as needed.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water and rotate it quickly until it softens, about 10 seconds.
- Carefully remove the rice paper and place it on a clean working surface.
- Place a small handful of vermicelli noodles in the center of the rice paper.
- Top the noodles with a small amount of lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and chopped peanuts.
- Fold the sides of the rice paper inward, then tightly roll the wrapper from the bottom to the top, sealing the ingredients inside.
- Repeat steps 2-6 with the remaining rice paper wrappers and ingredients.
- Serve the vegetarian Vietnamese spring rolls with a side of soy sauce or peanut sauce for dipping.
