Spring Rolls

These Spring Rolls scream warm weather. Fresh Spring Rolls are a favorite quick and easy recipe when I want to eat healthy. You can pack so many veggies into one roll and they are so filling. You can make this recipe for a delicious refreshing appetizer, lunch, dinner, or a picnic with friends. I did not add quantities to this recipe, use as much or as little veggies as you desire.

Rice Noodles

Rice Paper

Sweet Chili Sauce

Romaine Lettuce remove center cut into small square like pieces

Cucumbers peeled sliced thin no seeds

Red Bell Peppers sliced thin

Yellow Bell Peppers sliced thin

Carrots peeled sliced thin

Fresh Basil (leaves only)

Prepare and arrange all your vegetables. In a large shallow bowl add room temperature water. Use a wooden cutting board for your surface to roll your spring rolls. Take your rice paper and place it into the water. Do not let go of your rice paper continue to submerge. Once the rice paper becomes pliable, remove and place it on the cutting board. Start adding small quantities of your veggies on top of the rice paper. Lettuce first them everything else and rice noodles last. Take the bottom end of the rice paper closest to you and place over the veggies. Then take one corner of the rice paper and fold over, do the same the opposite end. Continue to roll from the bottom up. The sticky rice paper will stay sealed once your roll is complete. Continue the same process to the rest. You can use a wet knife to cut your rolls in half for display or eat as is. Serve your rolls with peanut sauce or sweet chili sauce as shown in the photo.

Enjoy!

Watch my YOUTUBE video for step by step instructions.