Fresh Spring Rolls

Submitted by: admin on April 2, 2020

Makes 8 Spring Rolls

Ingredients

2-1⁄2 tablespoons lime juice (2 limes)
1-1⁄2 tablespoons fish sauce
1 teaspoon sugar
3 ounces rice vermicelli
1 teaspoon salt
1 large carrot, peeled and shredded
1⁄3 cup chopped dry-roasted peanuts
1 jalapeño chile or 2 Thai chiles, stemmed, seeded, and minced, or 1⁄2 teaspoon red pepper flakes
1 large cucumber, peeled, halved, seeded, and cut into matchsticks
4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
8 (8-inch) round rice paper wrappers
1⁄2 cup loosely packed fresh Thai basil or mint, small leaves left whole, medium and large leaves torn into 1⁄2-inch pieces
1⁄2 cup loosely packed fresh cilantro leaves
1 recipe PEANUT DIPPING SAUCE

Instructions

  1. Combine lime juice, fish sauce, and sugar in small bowl.
  2. Bring 4 quarts water to boil in large pot. Remove from heat, stir in rice vermicelli and salt and let sit, stirring occasionally, until noodles are tender but not mushy, about 10 minutes. Drain noodles, transfer to medium bowl, and toss with 2 tablespoons fish sauce mixture.
  3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
  4. Place lettuce on platter. Spread clean, damp kitchen towel on counter. Fill 9-inch pie plate with 1 inch room-temperature water. Immerse each wrapper in water until just pliable, about 2 minutes; lay softened wrapper on towel. Scatter about 6 Thai basil leaves and 6 cilantro leaves over wrapper. Following illustrations, arrange 5 cucumber sticks horizontally on wrapper, top with 1 tablespoon carrot mixture, then arrange about 2-1⁄2 tablespoons noodles on top of carrot mixture. Wrap spring roll and set on 1 lettuce piece on platter. Cover with second damp kitchen towel. Repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll. (Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.)

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