Crispy Rice Paper Spring Rolls
A delightful blend of fresh vegetables, protein, and vermicelli noodles wrapped in crispy rice paper, perfect as an appetizer or snack.
Ingredients
For the spring rolls
- 14 sheets Rice paper wrappers Pliable when soaked in warm water
- 2 cups Vermicelli noodles Cook according to package instructions
- 1 cup Cucumbers, julienned For crunch and freshness
- 1 cup Bell peppers, julienned Add color and crunch
- 1 cup Carrots, julienned Provides crunch and sweetness
- 1/2 cup Fresh herbs (mint/cilantro), chopped Essential for Vietnamese flavor
- 1 cup Protein (shrimp/chicken/tofu), optional Use according to preference
For dipping
- 1/2 cup Peanut sauce or hoisin sauce For dipping and added flavor
Instructions
Preparation
- Wash and cut the vegetables and herbs into thin strips.
- Cook the vermicelli noodles according to the package instructions, typically boiling until al dente, then drain and rinse with cold water.
- Soak the rice paper wrappers in warm water for 10 to 15 seconds until pliable.
Assembly
- Place approximately two tablespoons of vermicelli noodles on the lower third of the wrapper.
- Add layers of fresh vegetables, herbs, and protein on top of the noodles.
- Fold the sides of the wrapper over the filling, then roll from the bottom up to secure.
Cooking
- If frying, heat oil in a skillet over medium heat and fry the rolls seam side down for 2 to 3 minutes until golden brown.
- Drain on paper towels and serve hot with dipping sauces.
Notes
For variations, consider adding fruits or different herbs. Store in an airtight container with a damp paper towel for freshness.