Ingredients for Fresh Vegetable Spring Rolls
- Rice Paper
- Hoisin Sauce
- Ketjap Manis
- Chili Sauce
- Chinese Cabbage
- 1 cup shredded carrots
- Red Capsicum
- Green Onions
- 1/2 cup bean sprouts
- Kaffir Lime Leaves
- Mint
- 1/4 cup chopped peanuts or cashews
- Vermicelli Rice Noodles
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How to Make Fresh Vegetable Spring Rolls
- **Prepare the Sauce:** In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, and 1/2 teaspoon crushed red pepper flakes (optional). Set aside.
- **Prepare the Filling:** In a large bowl, combine 1 cup shredded carrots, 1 cup shredded lettuce, 1/2 cup bean sprouts, 1/2 cup chopped cucumber, 1/2 cup chopped bell peppers (any color), and 1/4 cup chopped fresh mint.
- **Prepare the Rice Paper:** Fill a large shallow dish with warm water. Dip one rice paper round in the water for about 10-15 seconds, until softened. Lay it flat on a clean work surface.
- **Assemble the Spring Rolls:** Place a small amount of cooked rice vermicelli noodles (about 2 tablespoons) in the center of the rice paper round. Top with approximately 1/4 cup of the vegetable filling and 1 tablespoon of chopped peanuts or cashews.
- **Roll the Spring Rolls:** Fold the sides of the rice paper inwards, then tightly roll from the bottom up, like a burrito. Repeat with remaining rice paper and filling.
- **Serve:** Serve immediately with the prepared sauce. Enjoy! (Optional: Let family members assemble their own spring rolls for a fun and interactive meal!)
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
2g
Carbs
3g
