Super Refreshing Vietnamese Spring Rolls
 
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When it comes to appetizers, there's nothing more fresh and colorful then Vietnamese Spring Rolls. Serve with peanut sauce and enjoy!
Serves: 18 rolls
Ingredients
  • 3 oz. Stir Fry Rice Noodles
  • 9 - 10 Mini Carrots, cut into matchsticks
  • 1 English Cucumber, cut into matchsticks
  • 1 Large Red Bell Pepper, cut into match sticks
  • ½ cup Fresh Mint Leaves
  • ½ cup Fresh Cilantro Leaves
  • 1 Fresno Chili Pepper, cut into matchsticks
  • 18 (22cm) Rice Paper Sheets
  • Warm Water, for assembly
  • Black Sesame Seeds, optional garnish
Instructions
  1. Cook the noodles according to their packaged directions. Strain and rinse with cold water. If desired, cut into smaller strands with kitchen scissors.
  2. While the noodles are cooking, prepare the veggies, herbs and chili pepper. Set them aside for assembly.
  3. Place rice paper sheets on a cutting board with a rimmed plate or large bowl with warm water on the side to wet the sheets.
  4. Dip a rice paper into the warm water and then lay it flat on the cutting board. Arrange some of the cooked noodles, vegetables, herbs and chili pepper slices in the middle of the rice paper and then carefully fold together into a spring roll shape. Repeat until you've assembled all 18 spring rolls.
  5. Sprinkle with black sesame seeds and serve with your desired dipping sauce. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/super-refreshing-vietnamese-spring-rolls/