Vegetarian Spring Rolls with Sweet Chili Sauce
These Vegetarian Spring Rolls are a light and flavorful appetizer or snack, filled with a colorful array of fresh vegetables and served with a tangy sweet chili dipping sauce.
Equipment
- 1 Large bowl for soaking rice paper sheets
Ingredients
- 10 oz rice vermicelli noodles - cooked according to package instructions
- 1 cup shredded carrot
- 1 cup sliced cucumber
- 1 cup thinly sliced red bell pepper
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 12 sheets rice paper wrappers - 8-inch size
- 1 cup sweet chili sauce - for serving
Instructions
- Prepare all the vegetables and herbs for the filling and set aside.
- Soak a rice paper wrapper in warm water for about 15 seconds until soft and pliable.
- Lay the wrapper flat on a clean surface and add a small amount of noodles and a variety of vegetables and herbs on top.
- Fold the sides of the wrapper over the filling, then roll it up tightly to form a neat spring roll.
- Repeat with remaining ingredients to make more spring rolls.
- Serve the spring rolls with sweet chili sauce for dipping.
Notes
For a variation, add tofu or cooked shrimp to the filling for added protein.
Make sure to use fresh, crisp vegetables for the best texture in your spring rolls.