Vietnamese Spring Rolls are fresh and filling. Making them yourself allows choice of your favorite ingredients.
Course Appetizer, Main Course
Keyword how to make spring rolls, vegetable spring rolls
Prep Time 20minutes
Total Time 30minutes
Servings 10Makes approximately 10 spring rolls
Author Toni Dash
2Avocados, ripe yet firm; cut into ½ inch wide lengths
1headButter Lettuce, leaves cut from the firm center rib
1medium-large Red Pepper, peeled and cut into 3-4 inch julienne strips
1medium-large Yellow Pepper, peeled and cut into 3-4 inch julienne strips
2mediumCarrots, top removed, peeled and cut into 3 inch julienne strips
1mediumCucumber, peeled and cut into 3-4 inch julienne strips
1packageVietnamese Rice Paper Wrappers for spring rolls
Suggested dipping sauce: Sweet Chili Sauce(available in the Asian section of most grocery stores or online)
Note: Each wrapper has one side that is smoother than the other; that smooth side should be placed facing outward for rolling. Dip a wrapper into warm water to fully wet and place on a plastic cutting board or a clean, damp kitchen towel (without texture). The wrapper will continue to soften as it sits. Note: dip only one wrapper at a time and complete one spring roll before dipping the next wrapper to avoid over wetting and tearing.
Layer ingredients for the filling approximately 2-3 inches from the bottom and in a rectangular pile (see photos below): 6 cilantro leaves, 2-3 lettuce leaves, 2-3 pepper strips, 3 cucumber strips, 2-3 carrot sticks, 2 slices of avocado. This is an example; you can combine the vegetables as you prefer them however do not add a larger volume than this.
Using dampened fingertips, fold the bottom up over the filling. Fold each the right and left sides over vertically.
Using firm pressure, gently roll the end with the filling over to snugly seal the spring roll. The wrapper is self-sealing so will stick to itself.
The wrappers should be dipped and rolled one at a time for the best result.I have shared a combination I love in this recipe however any ingredients can be swapped from a similar volume alternative. The most time consuming part of the recipe is preparing the filling in small sizes to allow easy rolling. The actual rolling part is not difficult though takes a bit of practice to uniformly make rolls the same size. All the rolls can be eaten along the way! Make one full roll then proceed with making more