Easy Summer Rolls
These fresh and flavorful spring rolls are packed with crunchy veggies and wrapped in delicate rice paper. They make a perfect appetizer or light meal.
Ingredients
- 8-16 sheets of rice paper wrappers
- 1 cup shredded cabbage
- 1 carrot julienned
- 1/2 red bell pepper julienned
- 1/2 cup bean sprouts
- 4 leaves green leaf lettuce shredded
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 avocado sliced
- Dipping sauce of your choice peanut sauce, hoisin sauce, etc.
Instructions
- Fill a shallow bowl with warm water. Working with one wrapper at a time, submerge the rice paper in the water for 10-15 seconds until softened but still pliable.
- Transfer the wrapper to a clean, damp kitchen towel or work surface. If desired, place a second wrapper on top for extra strength.
- Layer a small amount of cabbage, carrot, bell pepper, bean sprouts, lettuce, mint, cilantro and avocado slices in the center of the wrapper, leaving about 2 inches of wrapper uncovered on each side.
- Fold the uncovered sides inward, then tightly roll the wrapper from the bottom up and over the filling to enclose it completely.
- Repeat with remaining wrappers and fillings.
- Serve the spring rolls immediately with your desired dipping sauce on the side. Enjoy!
Notes
- These spring rolls are best eaten fresh but can be refrigerated for up to 2 days. The rice paper wrappers may need to be dampened again before serving if they become stiff.
- Feel free to customize the fillings with your favorite fresh veggies, herbs and proteins. The key is to use a variety of colors, textures and flavors for the most delicious and visually appealing spring rolls.
Nutrition
Calories: 100kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 10mgPotassium: 196mgFiber: 2gSugar: 1gVitamin A: 2175IUVitamin C: 15mgCalcium: 13mgIron: 0.4mg
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