Fresh Vietnamese Spring Rolls

Vietnamese Spring Rolls

  • Prep Time20 min
  • Cook Time2 min
  • Total Time22 min
  • Ready in20
  • Serving Size4

Ingredients

  • 6 rice paper rounds – dried
  • 6 red leaves lettuce leaves washed, dried and cut in half with stems removed
  • 2 oz thin rice noodles – follow direction on package
  • 1 cup fresh bean sprouts
  • 1 small cucumber – peeled, seeded & julienned
  • 1 carrot – peeled, shredded or julienned
  • 1 red bell pepper thinly sliced – can be replaced with thinly sliced red cabbage
  • 25 large mint leaves
  • tofu (optional) – cut into cubes or strips

Cooking Instructions

1

Dip 2 – 3 rice paper rounds in a shallow bowl of water and then lay each of the rounds on a clean, damp kitchen towel. Allow to sit for 2- 3 min until soft.

2

Place a piece of red leaf lettuce on the bottom one third of the rice paper leaving a one-inch border on the sides. Place a small amount of the remaining ingredients on top of the lettuce and 3-4 mint leaves and 3 pieces of cubed tofu at this point. 

3

Fold in the sides towards the center and begin to roll tightly. Place the roll down on its seam side and cover with a damp towel. Work only with 2 -3 rounds at a time.

4

Cut rolls into 3 pieces and serve with the dipping sauce of your choice.

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