Fresh Spring Rolls
These Fresh Spring Rolls are naturally vegan, gluten-free, and are a delicious combination of fresh vegetables, herbs, and rice noodles.
Ingredients
- 2 ounces maifun rice noodles (or maifun brown rice noodles)
- ⅓ butter lettuce, 8 leaves (or any combination of greens that you like)
- 1 medium carrot (peeled and thinly sliced)
- ⅓ English cucumber (or 2 small cucumbers) (thinly sliced)
- 1 avocado (thinly sliced)
- 1 cup fresh cilantro leaves
- 8 spring roll wrappers (rice paper wrappers)
Instructions
- In a saucepan, bring four cups of water to a boil, then add the maifun rice noodles. Cook maifun rice noodles according to package instructions, just until tender. Rinse under cold water.
- Assemble spring rolls one at a time. Fill a shallow bowl or pan (wider than your wrappers) with warm water. Submerge spring roll wrapper until softened. Place wet spring roll wrapper on a clean and lightly wet cutting board.
- Add lettuce, cilantro leaves and noodles on one half of the wrapper.
- Add avocado on the second half. Then, add carrots and cucumber between lettuce and avocado.
- Tightly roll up the lettuce and noodles side first, tuck in the sides then roll over the carrots, cucumbers, and avocado.
- Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out.
- Serve with sweet chili sauce and/or peanut sauce for dipping.