Spring rolls are a delicious vegetarian dish. It's healthy and pack packed with vegetables.
There are basically two types of spring rolls, one is usually fried, and this one is just soaked in water and rolled up.
These are easy, fast, and kid safe. They are from Vietnam. I love to eat mine, with this delicious peanut butter sauce!
The first time I had a spring roll was in one of my girl scout meeting as a 3rd grader.
Before 3rd grade I had avoided spring rolls. Usually the kind that were fried, which now, I actually love! Anyway, I was in my girl scout meeting where we started making food. And guess what? We made spring rolls! And I loved them!
|Level: 👩🏽🍳|Time: 35 minutes|Makes: 8|
2 cups rice vermicelli
¼ teaspoon fine sea salt
1 cup torn butter lettuce, chopped
1 cup thinly sliced red cabbage
2 medium carrots, cut into sticks
2 Persian cucumbers cut into sticks
¼ cup thinly sliced green onions
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint
8 sheets rice paper (spring roll wrappers)
Peanut Butter Sauce
1/3 cup peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Cook your vermicelli according to your packages instructions.
Take a large bowl (or a 9" cake pan) and fill it with water so it's halfway full. Soak you rice paper for around 30 seconds.
Pile on your lettuce, cabbage, carrots, cucumbers, onions, cilantro and mint. Roll your spring roll and seal the ends.
To make the peanut butter sauce, combine all the ingredients in a blender and then serve.
The Bored Baker
Adapted from: cookieandkate.com