Wednesday, May 19, 2010

Fresh Spring Rolls

It's funny how I've always been obsessed with these but never really thought about how easy it would be to make them myself. Made them for the first time on Mother's Day and haven't stopped since! The best part was how inexpensive the ingredients were. I was able to get a package of 48 rice wraps and vermicelli noodles for under $5...can't beat that! : ]

Printer Friendly Recipe Here

* 2 ounces rice vermicelli
* 8 rice wrappers (8.5 inch diameter)
* 2 carrots, shredded
* 1/2 cucumber, julienned
* 1 1/3 tablespoons chopped fresh Thai basil
* 3 tablespoons chopped fresh mint leaves
* 3 tablespoons chopped fresh cilantro
* 2 leaves lettuce, chopped
* Peanut Sauce for dipping ( I used San J peanut sauce )

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for a couple second to soften. Lay wrapper flat. In a row across the center, place a handful of vermicelli, carrot, cucumber, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.


  1. Wow, Jacklyn! Definitely have to try thiiiiis! If I ever stop being lazy, that is.

  2. Aww don't be lazy..its so easy! try it!