Ingredients
- Rice noodles
- Carrots, julienned
- Cucumber, julienned
- Bell peppers, thinly sliced
- Fresh herbs (mint or cilantro)
- Lettuce leaves
- Soy sauce (for dipping)
- Fresh lime juice
Instructions
- Gather all vegetables and herbs. Cut them into thin strips for easy rolling.
- Soak rice papers in warm water for 10-15 seconds until pliable.
- Lay the rice paper flat and add about two tablespoons of filling near one edge. Fold in the sides and roll tightly.
- Heat oil in a skillet over medium heat. Fry spring rolls seam-side down until golden brown on all sides (2-3 minutes per side).
- Serve hot with soy sauce and lime juice.
Notes
For added protein, include cooked shrimp, chicken, or tofu. These spring rolls are perfect as a snack or appetizer, and the filling can be customized based on your family’s preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg