Vietnamese Spring Rolls
Delicious spring rolls made with fresh vegetables and served with a sweet chili sauce. Perfect for a quick snack or light meal.
Ingredients
- ●8-10 sheets rice paper wrappers
- ●8 oz light vermicelli noodles
- ●1 cup chopped chestnut mushrooms
- ●1 cup shredded light cabbage
- ●1/2 cup grated carrot
- ●1/4 cup chopped scallions
- ●1/2 cup sweet chili sauce
Instructions
- 1
Prepare a large bowl of warm water for softening the rice paper wrappers.
- 2
Soak the vermicelli noodles in hot water for 5-7 minutes, then drain and set aside.
- 3
In a pan, sauté the mushrooms and cabbage until softened.
- 4
Add the grated carrot and scallions to the pan and stir-fry for 1 minute.
- 5
To assemble the spring rolls, lay a softened rice paper wrapper on a clean surface.
- 6
Place a small amount of the noodle mixture in the center of the wrapper.
- 7
Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 8
Repeat with the remaining ingredients and wrappers.
- 9
Serve the spring rolls with sweet chili sauce for dipping.