Fresh Vegetable Spring Rolls

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Prepare the rice vermicelli noodles according to package instructions, then drain and rinse with cold water to prevent sticking.

   Uns 10 min

2. 2

   Julienne the carrot, cucumber, and bell pepper, and thinly slice the red cabbage.

   Uns 5 min

3. 3

   In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha (if using), and warm water until smooth and creamy for the dipping sauce.

   Uns 3 min

   Nota de cuina: Add more water if the sauce is too thick.

4. 4

   Fill a shallow dish or pie plate with warm water.

5. 5

   Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is pliable but not overly soft.

   Nota de cuina: Do not oversoak, as it will become difficult to handle.

6. 6

   Carefully lay the softened wrapper flat on a clean, damp surface.

7. 7

   Arrange a small amount of cooked rice vermicelli noodles, carrot, cucumber, red cabbage, bell pepper, mint leaves, and cilantro leaves in the center of the wrapper, leaving space on the sides.

   Uns 1 min

   Nota de cuina: Do not overfill, or the rolls will be hard to close.

8. 8

   Fold the bottom edge of the wrapper over the filling, then fold in the sides.

9. 9

   Roll the wrapper tightly from the bottom to the top to create a compact spring roll.

   Nota de cuina: Roll tightly to prevent the filling from falling out.

10. 10

    Repeat the process with the remaining wrappers and filling.

    Uns 10 min

11. 11

    Serve the fresh spring rolls immediately with the peanut dipping sauce.