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Vegetable Spring Rolls

These vegetable spring rolls are a crunchy, fresh appetizer featuring an array of raw, crisp vegetables wrapped in delicate rice paper. The process involves soaking the rice paper, filling it with vibrant vegetables and herbs, then rolling tightly to create a visually appealing, bite-sized treat. Final texture is a satisfying crunch with bright, clean flavors that celebrate raw ingredients.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 sheets rice paper delicate and translucent, soak just until pliable
  • 1 cup shredded carrots finely shredded for even texture
  • 1 cup seeded cucumber seeded and sliced into thin strips
  • 1 cup red bell pepper thinly sliced, raw for sweetness and color
  • 1/2 cup cilantro leaves generous handful for aroma
  • 1/2 cup fresh mint leaves for fragrance and brightness
  • Dipping Sauce Soy and rice vinegar dip for serving

Equipment

  • Large shallow dish
  • Damp towel
  • Cutting board or plate
  • Sharp knife

Method
 

  1. Begin by preparing all your vegetables: shred the carrots, seed and slice the cucumber into thin strips, and thinly slice the red pepper. Have your herbs ready for easy assembly.
  2. Fill a large shallow dish with warm water, about 40°C (105°F). Dip one rice paper sheet into the water for about 5 seconds until it becomes translucent and just pliable—don’t soak too long or it will tear.
  3. Lay the softened rice paper flat on a damp towel. Place a small handful of shredded carrots, cucumber strips, and red pepper near the bottom third of the sheet.
  4. Add a few sprigs of cilantro and mint over the vegetables for a burst of fragrant freshness.
  5. Fold the sides of the rice paper inward, then carefully roll from the bottom, keeping the filling snug but not overstuffed. Seal the edge with a gentle press to secure.
  6. Place the completed roll on a plate and repeat the process with the remaining sheets and fillings. Cover finished rolls with a damp towel to keep them moist.
  7. Serve immediately with a side of soy and rice vinegar dipping sauce for a perfect balance of savory and tangy flavors. For best texture, enjoy the rolls within 2 hours of making.

Notes

Use warm water to soften rice paper just enough for easy rolling. Seed cucumbers thoroughly to avoid sogginess. Keep finished rolls covered to maintain crispness. Slice diagonally for an appealing presentation.