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Vegetable Spring Rolls with Herb Warmth

These vegetable spring rolls combine crunchy raw vegetables with a subtle warmth from lightly sautéed herbs, creating a vibrant contrast of textures and flavors. The process involves soaking rice paper, filling with crisp veggies and noodles, and rolling tightly for a fresh, visually appealing appetizer. The final result is translucent wraps filled with colorful, crunchy ingredients, finished with a fragrant herb kick.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 sheets rice paper preferably round and large
  • 2 carrots julienned carrots thin matchstick size
  • 1 English cucumber cucumber seedless or seeds removed, thinly sliced into matchsticks
  • 1/2 cup fresh basil leaves gently bruised before rolling
  • 1/2 cup fresh mint leaves gently bruised before rolling
  • 1 cup vermicelli noodles cooked until tender, rinsed in cold water
  • 1 cup bell peppers thinly sliced
  • 2 cups lettuce leaves sturdy for wrapping
  • for the herb sauté fresh basil and mint lightly sautéed for warmth
  • 3 tablespoons soy sauce for dipping sauce
  • 1 tablespoon lime juice for dipping sauce
  • 1 teaspoon fish sauce fish sauce optional, for dipping
  • 1 small red chili finely chopped, optional

Equipment

  • Large shallow dish
  • Sharp knife
  • Small bowl of warm water
  • Work surface

Method
 

  1. Gather all your ingredients: julienned carrots, sliced cucumbers, herbs, cooked noodles, sliced peppers, and lettuce leaves. Set your small bowl of warm water nearby for soaking rice paper.
  2. Gently dip one sheet of rice paper into the warm water for about 10 seconds until it becomes soft and pliable. Carefully lift it out, letting excess water drip off, and lay it flat on your work surface.
  3. Place a small handful of cooked noodles near the bottom center of the rice paper. Add a few strips of carrots, cucumbers, and bell peppers on top of the noodles. Tuck in some herbs for fragrance and flavor.
  4. Gently fold the sides of the rice paper inward, then roll from the bottom up, keeping the filling snug but not overstuffed. Use your fingers to press gently and seal the roll.
  5. Repeat the soaking, filling, and rolling process with the remaining rice paper sheets and ingredients, keeping finished rolls on a plate lined with lettuce to prevent sticking.
  6. In a small pan, lightly sauté a handful of basil and mint just until fragrant and slightly warmed—about 30 seconds. This enhances their aroma without wilting the leaves.
  7. Prepare your dipping sauce by mixing soy sauce, lime juice, fish sauce (if using), and chopped chili in a small bowl. Adjust to taste for a bright, savory accompaniment.
  8. Serve the finished spring rolls immediately, with the warm herbs on the side or tucked inside for extra flavor. Dip into your savory sauce and enjoy the crunchy, fresh flavors with a fragrant herb kick.