These vegetable spring rolls are made with rice paper and aren’t deep fried, so they’re not crispy. The combination of thinly-sliced raw vegetables and vermicelli noodles makes these a tasty, fresh treat as an appetizer or part of your meal.
- Rice paper 12 pack, 22cm diameter
- 2 medium carrot thinly sliced
- 1 large red capsicum thinly sliced
- 1/2 telegraph cucumber thinly sliced
- Vermicelli noodles one packet
Citrus Chilli Dipping Sauce
- 1/2 tsp crushed ginger
- 2 oranges, juiced
- 1 Tbsp lime juice
- 1 Tbsp sweet chilli sauce
- 1 tsp fish sauce
- 1/4 tsp sesame oil
- 1/4 tsp soy sauce
- 1/2 tsp sesame seeds
Steps Download Article
Prepare vermicelli noodles by soaking in a bowl of warm water for about 15 minutes or until transparent.
Thinly slice the vegetables and place in a bowl.
Cover a large board with a damp tea towel. Fill a dinner plate with slightly warm water.
Dip a sheet rice paper into the water, and leave for about thirty seconds to soften. Then transfer to board. The paper will continue to soften as you work.
Place a small amount of noodles, carrot, cucumber, capsicum, and any other vegetable you wish slightly to the side of the rice paper.
Fold the ends in and roll from one side to another to create a firm roll. Place, seam side down, on a plate and repeat until all ingredients are used.
Make the citrus chilli dipping sauce. Combine ingredients in a small bowl, then transfer to a small serving bowl.
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