Fresh vegetarian Vietnamese spring rolls

🧂 Ingredients

• 8 pcs sheets of rice papers
• 8 pcs lettuce leaves
• 1 pc shredded carrot
• ¼ pc shredded red cabbage
• 1 pc shredded cucumber
• 120 gr fresh bean sprouts
• 100 gr vermicelli rice noodles

  cellophane noodles
• Thai sweet basil

  horapa
• Fresh mint
• Spring onion
• Fresh coriander
• 3 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp coconut water

  or water
• 1 tsp coconut sugar

  or brown sugar
• 1 pc chopped red chili
• ½ pc chopped garlic clove
• 1 tbsp shredded carrot
• 1 tbsp shredded cucumber
• 1 tbsp crushed toasted peanuts

  unsalted

Instructions

• 1 Boil the vermicelli noodles in boiling water for 2-3 minutes or until soft.
  Drain the water.
• 2 Fill a large bowl with lukewarm water and dip one rice paper into the water for
  a few seconds to soften.
• 3 Place the softened rice paper on a damp kitchen towel on a flat surface.
• 4 Layer your lettuce, the shredded vegetables and the fresh herbs on the soft rice
  paper, leaving 3cm on each side of the rice paper uncovered.
• 5 Roll the paper around the ingredients until half way, then fold in the sides and
  finish the wrapping.
• 6 Repeat this with the remaining rice wrappers.
• 7 Combine all ingredients for the dressing and season to taste.

Nutrition Info