Spring Rolls
A fresh and crunchy appetizer filled with vegetables and wrapped in a crispy rice paper, perfect for a light snack or starter.
Nutrition
Calories: 150cal
Carbohydrate: 22g
Protein: 3g
Fat: 5g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
10 min Cook
40 min Total
4 Servings
Ingredients
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- 1 cup shredded lettuce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- Optional: cooked shrimp or chicken strips (about 1/2 cup)
Instructions
- Prepare all your vegetables by washing them thoroughly and setting them aside. Shred the carrots and lettuce, slice the cucumber thinly, and gather the mint, basil, and cilantro leaves. An organized workspace makes rolling the spring rolls easier.
- Fill a large shallow dish or deep plate with warm water. Gently submerge one rice paper wrapper into the water for about 10 seconds until just pliable, then remove and lay it flat on a damp clean kitchen towel or a cutting board.
- Place a small handful of shredded lettuce, a few slices of cucumber, some carrot shreds, bean sprouts, and a few leaves of each herb along the bottom third of the rice paper. Leave a bit of space on each side for folding. Add optional shrimp or chicken if using.
- Fold the sides of the rice paper over the filling, then carefully but tightly roll up from the bottom to enclose the filling completely. Ensure the roll is snug. Repeat the process with the remaining rice paper wrappers and fillings.
- For the dipping sauce, combine hoisin sauce and soy sauce in a small bowl, stirring until smooth. Adjust to taste. Serve the spring rolls with the dipping sauce on the side.
