Fresh vegetable summer rolls with vibrant colors and crunchy texture are the perfect poolside lunch to cool you down on hot summer days. In fact, these are often called ‘summer rolls’ in Vietnamese cuisine. This is my take on the popular vermicelli and rice paper spring roll and it makes an impressive dish to serve any time you’re entertaining.
Rainbow Spring Rolls
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- Boiling water
- 1 cup rice vermicelli noodles
- 8–10 rice papers
- 1/2 cup julienne noodles
- 1/2 cup julienne Persian cucumbers
- 1/2 cup julienne carrots
- 1/2 cup shredded red cabbage
- 1/2 cup thinly sliced mango
- 1/2 cup fresh mint leaves
- optional: 1/2 cup julienne red or orange bell pepper
- optional: 1/2 cup fresh cilantro leaves
Peanut Dipping Sauce For Serving
Instructions
- Boil the water, place the dried vermicelli rice noodles in a bowl, pour over the water and soak for five minutes
- Strain the noodles and allow to cool while you assemble the rest of the vegetables and herbs
- Pour more hot water into a shallow bowl, then quickly dip one sheet of the rice paper in the water and place on a dry cutting board
- Moving quickly, place three mint leaves (or cilantro, if using) in the bottom third of the rice paper sheet. Place a thumb-sized amount of each of the thinly sliced vegetables on the leaves and top with the same amount or vermicelli noodles
- Quickly fold over the rice paper, fold in each side of the rice paper and continue rolling until you form a spring roll. This method is just like folding a burrito, move quickly so the rice paper doesn’t break
- Continue with remaining rice papers until you use all the noodles and vegetables
- Serve with peanut dipping sauce
