Fresh Spring Rolls
Light spring rolls that are perfect for appetizers and to share with a group! The crisp, fresh vegetables make these spring rolls so refreshing. You can customize your spring rolls with ingredients of your choice.
  • 4 ounces rice vermicelli.
  • 16 rice wrappers
  • 16 large cooked shrimp - peeled, deveined and cut in half.
  • 1 package smoked firm tofu, sliced ½ in thickness
  • 1⅓ tablespoons chopped fresh Thai basil.
  • 3 tablespoons chopped fresh cilantro.
  • Mesclun salad mix (or any other lettuce leaves you like)
  • ½ cup purple/red cabbage, shredded
  • Bean sprouts
  • Pea shoots
  • 1 each Red, orange, yellow pepper, sliced thinly
  • 1 Cucumber, sliced thinly
  • 1 carrot, peeled and julienned
  • Thai sweet chili dipping sauce
  • OR for peanut sauce
  • 1" piece ginger, peeled.
  • 1 small garlic clove.
  • ½ cup creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce.
  • 1 tablespoon fresh lime juice.
  • 1 teaspoon light brown sugar.
  • ¼ -1/2 teaspoons crushed red pepper flakes.
  1. Prepare rice vermicelli noodles first by boiling a pot of water and cooking the rice noodles for 3 to 5 minutes. Drain and put in a bowl.
  2. Fill a large dish or bowl with warm water. Take a rice paper sheet and dip it in the warm water until it becomes soft and malleable. If you don't dip it long enough, it will be too hard and not easy to roll (or eat!). If you dip it too long, it will be too soft and will break easily. The rice paper sheets are very fragile. It should be the consistency of a very thin paper.
  3. Lay the sheet on a flat working surface or cutting board. In the centre, add a layer of Mesclun (or whatever greens you want to use. Lettuce works well too. Layer the vegetables of your choice. You can add shrimp or tofu, or keep it completely vegetable-filled only if you like Add the basil, cilantro, pea shoots, and bean sprouts.
  4. Leave about 2 inches on each side uncovered so that you can roll your wraps. Fold uncovered sides inward tightly roll the wrapper (kind of like wrapping a burrito, but with both ends closed). The rice paper is sticky, so it makes it easy to seal the ingredients inside the spring roll.
All of the vegetables and other ingredients for the filling are optional. You can personalize, omit, or add whatever you like!
Recipe by Life on Manitoulin at