These Vietnamese spring rolls are a nutritious and delicious appetizer or light meal. Filled with fresh vegetables and herbs, wrapped in delicate rice paper wrappers, and served with a flavorful dipping sauce, these rolls are perfect for all occasions. The recipe is easy to follow, and the rolls can be customized with your favorite ingredients. Enjoy the vibrant colors and flavors of Vietnam in every bite.
Ingredients
- 8 spring roll wrappers
- 1 small cucumber
- 1 carrot
- 1 red bell pepper
- 1 cup shredded lettuce
- 1 cup fresh bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped peanuts
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Thai basil (optional)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce (can be substituted with soy sauce)
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1/2 teaspoon sriracha sauce
Directions
- Prepare the vegetables: Slice the cucumber, carrot, and red bell pepper into thin strips. Set aside.
- Prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, fish sauce (or soy sauce), lime juice, sugar, minced garlic, and sriracha sauce. Stir well until the sugar is dissolved. Set aside.
- Assemble the spring rolls: Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until soft and pliable. Place the wrapper on a clean surface.
- Place a few cucumber strips, carrot strips, bell pepper strips, shredded lettuce, bean sprouts, mint leaves, cilantro leaves, chopped peanuts, and fresh basil on the lower third of the wrapper.
- Fold the sides of the wrapper over the filling and tightly roll from the bottom, tucking in the filling as you go. Repeat with the remaining wrappers and filling ingredients.
- Serve the spring rolls with the dipping sauce on the side. Enjoy!
