Spring Rolls

These vibrant spring rolls are a delightful burst of fresh flavors, featuring crisp vegetables and fragrant cilantro wrapped in delicate rice paper. Perfect for a light weeknight dinner or as a refreshing appetizer at your next gathering.

• 1 cup rice vermicelli noodles
• 1 cup shredded cabbage
• 1 cup carrot
• 1/2 cup fresh cilantro
• 8 pieces spring roll wrappers
• 2 tablespoons soy sauce
• oil for frying vegetable oil

Method

1. 1

   Soak the rice vermicelli noodles in hot water for about 10 minutes until soft, then drain and set aside.

2. 2

   In a bowl, combine the soaked noodles, shredded cabbage, julienned carrot, and chopped cilantro.

3. 3

   Lay a spring roll wrapper on a clean surface, and place about 2 tablespoons of the filling mixture near one edge.

4. 4

   Fold the sides of the wrapper over the filling, then roll it tightly from the edge with the filling towards the other side.

5. 5

   Repeat the process with the remaining wrappers and filling mixture until all are rolled.

6. 6

   In a pan, heat vegetable oil over medium heat. Carefully place the spring rolls in the oil and fry until golden brown, about 3-4 minutes per side.

7. 7

   Remove the spring rolls from the oil and drain them on paper towels.

8. 8

   Serve hot with soy sauce for dipping.