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Get the Recipe Fresh Spring Rolls

These Spring Rolls are refreshing and the perfect appetizer for a sunny spring day gathering! The mint and cilantro liven up the mix of vegetables, while the pairing of two different dipping sauces take your taste buds to a whole other level!

Prep Time
25 mins
Servings: 10 rolls
Course: Appetizer
Cuisine: Vegetarian

Ingredients

  • 2 carrots julienned
  • 1/2 /2 cucumber julienned
  • 1 red bell pepper julienned
  • 10 lettuce leaves chopped or rice paper sized
  • 5 tablespoons fresh mint roughly chopped
  • 5 tablespoons fresh cilantro roughly chopped
  • 1/2 /2 cup bean threads or vermicelli rice noodles, soaked in water to soften
  • 10 rice paper wrappers
Sauce Options
  • Homemade Ponzu Sauce
Peanut Dipping Sauce:
  • 3 tablespoons Thai Peanut Sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons peanuts chopped
Sriracha Fish Sauce:
  • 4 teaspoons fish sauce
  • 1/4 /4 cup water
  • 2 tablespoons freshly squeezed lime juice
  • 1 large or 2 small garlic cloves minced
  • 2 tablespoons granulated sugar
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sesame oil

Instructions

FRESH SPRING ROLLS:
    Cup of Yum
  1. Place bean threads in warm water, and prepare a separate dish filled with warm water, wide enough to fit rice paper wrappers.
  2. Dip 1 rice paper wrapper into water dish for approximately 30 seconds, until wrapper is just soft. Lay wrapper flat on a dry surface, such as a cutting board.If using full leaves of lettuce, place lettuce leaf in center of rice paper; if using chopped lettuce, spread evenly in the middle of the rice paper wrapper. Make a small pile of a bean threads and a few slices of the following: carrot, red bell pepper, and cucumber. Sprinkle mint and cilantro across the pile.
  3. Fold in sides of wrapper with the least amount of space, creating a rectangle with two rounded ends. Next, fold in one of the rounded sides of the rectangle to tightly wrap around the filling; continue rolling until the roll is closed. Place a damp paper towel on top of rolled spring rolls so they don't dry out before serving.
  4. Repeat steps 2-6 until all ingredients have been used.Serve spring rolls immediately with both dipping sauces. Recommended drink pairing: traditional mint mojito.
Peanut Sauce
  1. In a small bowl, combine the peanut sauce, hoisin sauce, and chopped peanuts. Taste and adjust flavors as desired.
Sriracha Fish Sauce
  1. In a separate small bowl, whisk fish sauce, water, lime juice, minced garlic cloves, sugar, Sriracha, and sesame oil to combine. Taste and adjust flavors as desired.