Ingredients
- 8 rice paper wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 8 large lettuce leaves
- 1 cup seaweed salad
Instructions
- Soak the rice paper wrappers in warm water for about 15 seconds until soft.
- Place the softened wrapper on a clean, damp kitchen towel.
- Layer a lettuce leaf on the bottom third of the wrapper, followed by a small amount of vermicelli noodles, carrots, cucumber, bell pepper, cilantro, mint, and seaweed salad.
- Roll the wrapper over the filling, tucking in the sides, and continue to roll tightly.
- Repeat with the remaining ingredients.
- Serve the seaweed spring rolls with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 1g
Supplies
Large bowl Cutting board Sharp knife Kitchen towel
Tools
Sharp knife
Serving suggestions
Serve the seaweed spring rolls with a side of sweet chili dipping sauce for a burst of flavor.
Tips & tricks
For a variation, you can add cooked shrimp or tofu to the filling for added protein.
Cost
$15