Veggie Spring Rolls

Spring rolls are one of my favorite appetizers when eating at a Thai or Vietnamese-style restaurant, especially when they are freshly prepared to order. Luckily, these rolls are extremely easy to prepare and all ingredients can be found at your local grocer. You can even mix in your favorite ingredients or add in cooked proteins if you’d prefer a more hearty appetizer or side dish.

Rolling these may take some practice, but don’t get frustrated if you’re first try isn’t perfect. I usually have one or two that break or just won’t roll completely. But they still taste amazing, so it’s of no consequence.

Makes 8 spring rolls

INGREDIENTS:

8 – 8″ round rice paper wrappers
1 oz rice vermicelli
1/8 cup chopped cilantro
1/8 cup chopped mint leaves
1 cup shredded broccoli mix, chopped*
1 medium lime, juiced
1/4 cup Peanut Sauce (for dipping)

*Side Note:  Most grocers now carry a broccoli mix that is conveniently shredded and packaged for consumers. How nice of them! I purchase this regularly to add a crunch and a healthy punch to any meal.

TO PREP & ROLL:

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Boil about 3 quarts of water. Add in vermicelli and cook for 2-3 minutes. Drain and set to the side.

Chop cilantro and mint and place in small bowl together, then toss.

Chop shredded broccoli then place in medium-sized bowl. Mix in lime juice and salt to taste.

Set up assembly line. 1 cup warm water –> rice papers –> vermicelli –> shredded broccoli –> chopped cilantro and mint

Using a basting brush or fingers, lightly brush rice papers with water. If the paper becomes too wet, it will become sticky and /or tear.

Fill the paper with each ingredient, only adding enough to cover about 2″ in height and 1″ in circumference.

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It’s like rolling a burrito! Take the left side of the wrapper and fold half way, then fold in the top and bottom and tuck under. Then finish rolling.

Serve with peanut dipping sauce. This dish is perfect with Lemongrass Grilled Chicken.

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