Vegetable Spring Rolls
Fresh vegetable spring rolls wrapped in rice paper with herbs and avocado, served with a quick lime soy sesame dipping sauce.
Equipment
- Shallow dish or pie plate (for warm water)
- Cutting board
- Sharp knife
- Sharp knife
- Measuring spoons
- Small mixing bowl (for sauce)
- Whisk or fork
- Clean work surface or large plate
- Damp kitchen towel (helpful for keeping wrappers from sticking)
Ingredients
- 8 rice paper wrappers
- 1 cup lettuce leaves chopped
- 1 cup carrots julienned
- 1/2 cup cucumber julienned
- 1/2 cup bell pepper thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1 avocado sliced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
Instructions
- Prep the filling: Chop lettuce, julienne carrots and cucumber, thinly slice bell pepper, pick cilantro and mint leaves, and slice the avocado.
- Set up your station: Fill a shallow dish with warm water. Set a clean surface (or large plate) beside it, and keep a damp towel handy to cover finished rolls.
- Soften the wrapper: Dip 1 rice paper wrapper into the warm water for 10–15 seconds until just pliable (it will keep softening as it sits).
- Add the fillings: Lay the wrapper flat. Near the bottom third, add a small handful of lettuce, a few carrot and cucumber sticks, a few pepper strips, 1–2 avocado slices, and a pinch of cilantro and mint. Don’t overfill.
- Roll it up: Fold the left and right sides inward over the filling. Roll up from the bottom, keeping it snug, until sealed.
- Repeat: Continue with remaining wrappers and filling. Keep rolls covered with the damp towel so they don’t dry out.
- Make the dip: Whisk soy sauce, lime juice, and sesame oil in a small bowl.
- Serve: Arrange rolls on a platter and serve with the dipping sauce.
Notes
- Work with one wrapper at a time and keep finished rolls covered with a damp towel.
- Don’t overfill to prevent tearing.
- Prep veggies in advance, but roll close to serving for the best texture.