Summer Fresh Veggie Spring Rolls
Fresh summer veggie spring rolls are one of the most enjoyable ways to have your salad. They make for a delicious appetizer or a quick healthy snack.
Servings: 8 sping rolls
Calories:
Ingredients
- 8 Spring roll rice paper wrappers
- 1 small bell pepper, julienned
- ⅓ cup chopped up purple cabbage
- 1 ½ cup cooked rice noodles/rice vermicelli (optional)
- 1 cup chopped up spinach leaves
- ½ avocado sliced
- 1 tablespoon seasoned rice vinegar
Instructions
- First, start by cooking your rice sticks according to the package. Mine required me to place them in hot water for ten minutes. Set the noodles aside until they cool down then pour the seasoned rice vinegar over it to give it a nice taste. set it aside for later.
- Fill a large bowl or a large pan with warm water and set aside. (large enough to fit the piece of rice paper.)
- Set a damp dish towel over a cutting board or a clean work surface area. (for this I used a simple plate to take photos but I used a damp towel on my actual work area) Dip the rice paper sheet into the warm water for 15-20 seconds.
- Remove the rice paper sheet, shake off ay excess water and lay it flat on the damp cloth. Don't worry if the rice paper sheet seems stiff still, it will become more pliable as you start building your rolls.
- Start by putting a good amount of shredded spinach on the bottom third of the rice paper. On the spinach, place about 2 to 3 tablespoons of the noodles, a couple of red bell pepper sticks as well as a couple of shredded cabbage pieces.
- Roll the paper halfway into a cylinder. Fold the sides over to make sure that everything stays in then add in the avocado slices in the middle and continue rolling away from you to seal.
- Repeat with the remaining wrappers and filling. Store these spring rolls with the seam side down. Serve immediately with the peanut dipping sauce.
Notes
This recipe is so yummy and versatile so don't be scared to switch up the ingredient based on your taste or what you have available at your home.