Vegetable Spring Rolls

Expanded Food and Nutrition Education Program (EFNEP)
Looking for a simple fresh appetizer? This easy vegetable spring rolls recipe is the perfect choice for a snack, light lunch, or crowd-pleasing party platter.
Course Side Dishes
Servings 1 12

Ingredients
  

  • 3 medium carrots
  • 1 medium cucumber
  • 3 cups greens (cabbage, kale, lettuce, or spring mix), finely chopped
  • 3 ounces thin rice vermicelli noodles
  • 12 wrappers spring roll rice paper wraps
  • 1 cup warm water

Instructions
 

  • Clean the kitchen area and wash hands with soap and water.
  • Gently rinse fresh produce under cold running water. Packaged produce labeled pre-washed shouldn't be washed again.
  • Peel carrots and cucumber.
  • Cut carrots and cucumber into julienne slices, about ⅛-inch wide and 2 inches long. Set aside. Keep the cut carrots and cucumbers separate from each other for easier assembly later.
  • Fill a small pot with water and bring it to a boil on high heat.
  • Turn off the heat and place rice noodles in the water.
  • Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water, as the cooking time varies across different brands.
  • Once the noodles have softened, drain and rinse them under cold water.
  • Put cooled noodles on a cutting board and cut them into shorter pieces so they are easier to add to the spring roll. Set aside. Keep separate from the sliced carrots and cucumbers.
  • Gather your prepped ingredients to assemble the spring rolls.
  • Use a shallow dish or pan a little larger than your rice paper wraps and fill it with warm water.
  • Place one wrap in the water until it just becomes soft and pliable.
  • Transfer the wrap to a clean working surface to assemble spring rolls.

Assembling the Spring Rolls

  • Place the fillings horizontally across the center of the rice paper wrap.
  • Note: When making a spring roll, the sliced carrots and cucumbers need to be lying side-by-side so they can be rolled up.
  • Try not to overstuff the wrap, or it can break. If a breakage happens or it seems like the whole thing is going to fall apart, wrap up the whole spring roll in another sheet of soaked rice paper. This creates sturdier roll too.
  • Fold in both sides, then fold up the bottom edge. Roll from the bottom up to seal. Just put the completed roll in the middle of a second wrap and repeat the previous instructions.

Storage

  • For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.

Notes

  • Both rice paper wraps and rice vermicelli are made from rice, which is naturally gluten-free. Just make sure to double-check the packaging to ensure they weren't processed in a facility with wheat.
  • Try the Soy-Ginger Sauce as the dipping sauce for this recipe.
  • For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).

Vegetable Spring Roll Label: Click on this image for complete nutrition information