Description
Delight in crispy rice paper spring rolls filled with fresh veggies and herbs, served with a tangy dipping sauce.
Ingredients
- Rice Noodles, cooked
- Carrots, Julienned
- Cucumber, Julienned
- Bell Peppers, Thinly Sliced
- Fresh Herbs (Mint or Cilantro)
- Lettuce Leaves
- Soy Sauce (for Dipping)
- Fresh Lime Juice
- Oil (for frying)
Instructions
- Prepare your ingredients by gathering all vegetables and herbs, cutting them into thin strips.
- Soak the rice paper in warm water for 10-15 seconds until pliable.
- Assemble the rolls by placing two tablespoons of filling near one edge of the rice paper.
- Roll them up tightly from the edge with the filling, ensuring a firm but not too tight roll.
- Fry in a skillet with heated oil until golden brown, about 2-3 minutes per side.
- Serve hot with soy sauce and lime juice for dipping.
Notes
Ensure to prepare the filling mixture ahead of time for an easy cooking experience. Avoid overstuffing the rolls.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg