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Fresh Spring Rolls
Benchi

Fresh Spring Rolls

Experience the delightful crunch and burst of freshness with these homemade Spring Rolls. With a rainbow of veggies tucked in translucent rice paper, they're a tasty, healthy option that's sure to impress. Perfect for any meal, enjoy the simplicity and vibrancy these rolls bring to your table. Make them once and they'll become a staple!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 spring rolls
Course: Appetizer, Lunch
Cuisine: Asian, Vietnamese
Calories: 82
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 sheets rice paper
  • 8 leaves large basil leaves (or cilantro)
  • 6 leaves large butter lettuce leaves
  • 1 cup shredded carrots
  • 1 red bell pepper (sliced thin)
  • ¼ head red cabbage (shredded)
  • 1 medium english cucumber (sliced into thin, 2-3" long matchsticks)
  • ¼ cup green onion (sliced thin)

Equipment

  • cutting board

Method
 

Instructions
  1. Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.
  2. On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion.
  3. Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.
  4. Serve with peanut sauce.