Fresh Vegetable Spring Rolls

下ごしらえ

材料

作り方

手順

1. 1

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

   約10 分

2. 2

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

   約5 分

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.

   約3 分

   調理のヒント： 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.

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

   調理のヒント： Roll tightly to prevent the filling from falling out.

10. 10

    Repeat the process with the remaining wrappers and filling.

    約10 分

11. 11

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