Description
A refreshing and healthy dish made with fresh vegetables and rice paper.
Ingredients
Scale
- 8 rice paper wraps
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup bell peppers, sliced
- 1 cup vermicelli noodles, cooked
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 avocado, sliced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
Instructions
- Prepare all vegetables and herbs.
- Soak rice paper wraps in warm water until pliable.
- Place a wrap on a flat surface.
- Add a small amount of each filling in the center.
- Fold the sides over the filling.
- Roll from the bottom up to enclose the filling.
- Repeat with remaining wraps and filling.
- Mix soy sauce and sesame oil for dipping sauce.
- Serve spring rolls with dipping sauce.
Notes
- Keep wraps covered with a damp cloth to prevent drying.
- Customize fillings based on your preference.
- Best served fresh.
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free vegan spring rolls