These vegetable spring rolls are made with rice paper and aren’t deep fried, so they’re not crispy. The combination of thinly-sliced raw vegetables and vermicelli noodles makes these a tasty, fresh treat as an appetizer or part of your meal.
IngredientsSpring RollsRice paper 12 pack, 22cm diameter2 medium carrot thinly sliced1 large red capsicum thinly sliced1/2 telegraph cucumber thinly slicedVermicelli noodles one packetCitrus Chilli Dipping Sauce1/2 tsp crushed ginger2 oranges, juiced1 Tbsp lime juice1 Tbsp sweet chilli sauce1 tsp fish sauce1/4 tsp sesame oil1/4 tsp soy sauce1/2 tsp sesame seedsSteps
1Prepare vermicelli noodles by soaking in a bowl of warm water for about 15 minutes or until transparent.
2Thinly slice the vegetables and place in a bowl.
3Cover a large board with a damp tea towel. Fill a dinner plate with slightly warm water.4Dip a sheet rice paper into the water, and leave for about thirty seconds to soften. Then transfer to board. The paper will continue to soften as you work.5Place a small amount of noodles, carrot, cucumber, capsicum, and any other vegetable you wish slightly to the side of the rice paper.6Fold the ends in and roll from one side to another to create a firm roll. Place, seam side down, on a plate and repeat until all ingredients are used.7Make the citrus chilli dipping sauce. Combine ingredients in a small bowl, then transfer to a small serving bowl.
8Enjoy!Did you make this recipe?Leave a review
