Spring Roll
Packed with veggies, fresh herbs and optional proteins, these Fabulous Spring Rolls are a perfect healthy side or main dish!
Ingredients
- 2 ounces Vermicelli Rice Noodles
- 8 Rice Wraps
- ½ Red Pepper Julienne Cut
- ½ Yellow Pepper Julienne Cut
- 2 Carrots Julienne Cut
- 1 Pkg Bean Sprouts
- 1 Pkg Alfalfa Sprouts
- 4 Ounces Spinach
- 1 Endive Separated
- 1 Cup Chopped Fresh Cilantro, Mint and/or Parsley
- Optional Various Proteins of Choice
Instructions
- Add vermicelli to 4 quarts salted boiling water. Stir to separate. Boil until al dente about 2-3 minutes. Drain, rinse in cold water and set aside.
- Cut and line up all ingredients that you will use to fill Spring Roll. Fill a shallow bowl slightly larger then rice paper or a 9" pie pan with 1" very warm water.
- Place one rice paper in the water and let it rest for about 20 seconds. Sheet should be soft and pliable and remain shape. Lay it out on a plate or towel to fill.
- Leaving 1" of open edges start by creating a "bed" with your spinach or endive followed by a small handful of vermicelli noodles. Top with vegetables, fresh herbs and a thin layer of . * If adding protein, lay protein in front so that when you roll you will be able to see variety.
- Fold the edge closest to you over the fillings *except protein then fold right and left sides in (like a burrito). Lastly, continue rolling away from you.
- Serve whole or cut in half. Serve with Peanut sauce.
Notes
Prepare In Advance: You can prepare several hours to overnight in advance. Store in airtight container.