Description
Delightful crispy rice paper spring rolls filled with fresh vegetables and served with a tangy soy sauce dip.
Ingredients
Scale
- Rice noodles
- 2 Carrots, julienned
- 1 Cucumber, thinly sliced
- Bell peppers, thinly sliced
- Fresh herbs (mint or cilantro)
- Lettuce leaves
- Soy sauce
- Fresh lime juice
Instructions
- Prepare your ingredients: Gather all vegetables and herbs. Slice them into thin strips for easy rolling.
- Soak the rice papers: Fill your shallow dish with warm water and soak each rice paper for 10-15 seconds until pliable.
- Fill and roll: Place about two tablespoons of your filling mixture near one edge. Fold in the sides, then roll tightly.
- Fry the rolls: In a skillet, heat oil over medium heat. Fry until golden brown, about 2-3 minutes per side.
- Serve with soy sauce mixed with lime juice.
Notes
Customize your rolls with shrimp or tofu for additional flavor. Avoid over-soaking the rice paper to prevent tearing.
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg