Fresh Spring Rolls are so simple to make, they are inspired by the Vietnamese Spring roll. You could easily add cooked chicken or shrimp to this recipe for protein.
Fresh Spring Roll Recipe
A refreshing and healthy recipe for these fresh Spring Rolls. At first, I was intimidated to make these, but they were easy to make and delicious. These fresh Spring Rolls can be a light dinner, packed for a healthy lunch, or brought to a gathering as an impressive appetizer.
Equipment
- Large bowl with room temperature water
Ingredients
- 12 oz Spring Rolls Skin / Rice Paper Banh Trang
- 1/2 cup Red Pepper Sliced thin
- 1/2 cup Extra Firm Tofu Sliced thin
- 1/2 cup Carrot Shredded
- 1 small cucumber Peeled, Deseeded, and Sliced into 2 inch sticks
- 1/4 cup Purple Cabbage
- 1/8 cup Cilantro
- 1/2 Avocado sliced thin
- 1 cup Vermicelli Rice Noodles Pre cooked and drained
- 1/4 cup Peanut butter
- 1/8 cup Rice Vinegar
- 3 Tbsp Honey
- Fresh Ginger Zested
- 4 Tsp. Coconut Aminos
Instructions
- Dip the rice paper into the water and lay on flat clean surface.
- Add small amounts of each pre-sliced ingredient onto the rice paper. They do not need to be in a specific order~ noodles, red pepper, cucumber, cabbage, tofu, carrot, cilantro, and avocado.
- Wrap the rice paper around the fresh ingredients folding the sides and creating a roll. The rice paper will stick together easily and hold all of the ingredients.
- For the Peanut Dipping sauce add the peanut butter, rice vinegar, honey, fresh ginger, and Coconut Aminos and blend in a blender.
Notes
