Description
Light and flavorful Fresh Spring Rolls filled with veggies, tofu, and herbs, perfect for warm weather or any occasion.
Ingredients
Scale
- 4 ounces vermicelli noodles
- 8 large rice paper wrappers
- 1 carrot, julienned
- ½ English cucumber, julienned
- 3 ounces extra-firm tofu, cut into strips
- 1 jalapeño pepper, cut into strips
- 1 mango, peeled and cut into strips
- 1 avocado, cut into strips
- Fresh basil leaves
- Fresh mint leaves
- Cilantro leaves (optional)
- Peanut sauce for dipping
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water.
- Prep the workspace with a large bowl of warm water and a damp clean towel.
- Soak one rice paper wrapper in warm water for about 15 seconds until pliable.
- Assembly: Lay the softened wrapper on the damp towel and add a small portion of noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, and herbs in the center.
- Roll tightly to enclose the fillings; repeat with remaining wrappers.
- Serve with peanut sauce for dipping.
Notes
Keep a damp towel on top of unwrapped rolls to prevent drying out. Don’t overfill them to avoid bursting during rolling.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 175
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg