Fresh and crispy vegetarian spring rolls filled with colorful vegetables and served with a tangy dipping sauce. Perfect as a light appetizer or snack.
8 rice paper wrappers
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup thinly sliced red bell pepper
1 cup shredded purple cabbage
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai basil leaves
1 cup cooked rice vermicelli noodles, cooled
1 avocado, thinly sliced
1/4 cup chopped roasted peanuts
1/4 cup hoisin sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
Prepare all vegetables by washing and thinly slicing or shredding as indicated.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it softens but is still slightly firm.
Lay the softened rice paper flat on a clean surface or cutting board.
In the center of the wrapper, place a small handful of rice vermicelli noodles.
Add a small amount of shredded carrots, cucumber slices, red bell pepper slices, and shredded purple cabbage on top of the noodles.
Add a few leaves each of mint, cilantro, and Thai basil.
Place 2 to 3 slices of avocado on top of the herbs.
Sprinkle about 1 tablespoon of chopped roasted peanuts over the filling.
Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly, and roll up firmly to enclose the filling completely.
Repeat the process with the remaining wrappers and filling ingredients.
To prepare the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and crushed red pepper flakes in a small bowl until smooth.
Serve the spring rolls immediately with the peanut dipping sauce on the side.