Vietnamese Fresh Spring Rolls

8 rice wrappers (8 ½” diameter)

4 lettuce leaves, shredded

1 carrot, peeled and shredded

 ½ cup cilantro leaves (optional)

4 oz rice vermicelli noodles (cooked or soaked per package directions)

4 oz bean sprouts

¼ english cucumber, thinly sliced

fresh scallions or chives

To assemble:

  1. Dip the rice wrappers, one at a time, into a bowl of warm water for a few seconds to soften.
  2. Place shredded lettuce leaves 2” above the bottom of the wrapper, and layer on the toppings, finishing with the noodles on top.
  3. Tightly roll the bottom of the wrapper over the filling, until it’s approximately 2/3 rolled up. Fold in the sides, and continue rolling it until it’s sealed.

Makes 8 spring rolls. Serve with dipping and/or peanut sauce

Other additions to the spring rolls: marinated sautéed sliced tofu, cooked shrimp, thinly sliced red pepper, thinly sliced grilled pork, and more.