These spring rolls are very easy to make and a refreshing change from the usual meal routine. The effort is mostly in the chopping of the vegetables. Don’t be alarmed if your wrapping technique needs work as this will improve over time. Place only a small handful of ingredients into each rice wrap as this will help. Whenever I make this dish I tend to only use half a package of rice noodles and paper, but these ingredients really store well for next time— and believe me you will want to make these again and again.
🍐 PREP TIME: 20 min
- Pkg of Rice noodles (I use Thai rice vermicelli)
- Pkg of Rice paper, circular
- Iceberg lettuce, chopped
- Long English cucumber, chopped
- Carrots, chopped (or make ribbons with a peeler)
- Fresh Cilantro, chopped
- Fresh Basil, chopped
- Cooked prawns, 2 per roll
- Dipping sauce (hoisin sauce is my favorite)
- Chop your vegetables lengthways into matchsticks and set aside.
- Chop your fresh herbs and set aside.
- Peel your cooked prawns and set aside. (If you decide to buy uncooked prawns, boil prawns in hot water for a couple minutes until exterior is pink in colour, drain and peel).
- Place your rice noodles in deep bowl and pour boiled water over top so that the noodles are entirely covered. Let sit for 2 minutes so noodles can soften.
- Place single sheet of rice paper in a deep plate (I like to use a pie dish), cover with warm water and soak for 30 seconds. You will know the paper is ready when it becomes soft and pliable.
- Then place rice paper on flat surface and add small portions of vegetables, noodles, herbs and prawns to the bottom edge of the circle. Roll wrap from bottom up and fold in sides as you go.
- Serve with your favorite dipping sauce.
TIP: Bean sprouts are another vegetable that works well in spring rolls but sometimes they can be hard to find in the supermarket.