Summer Rolls
Fresh, light rice paper rolls packed with vermicelli noodles, crisp vegetables, and herbs. Perfect for a quick lunch or snack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 8 sheets rice paper wrappers
- 4 oz vermicelli noodles
- 2 cups lettuce
- 1 medium carrot
- ½ medium cucumber
- ½ cup fresh herbs (mint, cilantro, or basil)
Instructions
- 1
Cook the 4 oz vermicelli noodles in boiling water until tender, about 4 minutes. Drain, rinse with cold water, and set aside.
- 2
Slice the 1 carrot and 0.5 cucumber into thin matchsticks. Tear the 2 cups lettuce into bite-sized pieces.
- 3
Dip one rice paper wrapper in warm water for 5 seconds until pliable. Lay it flat on a clean surface.
- 4
Place a small handful of noodles, lettuce, carrot, cucumber, and herbs along the bottom third of the wrapper. Fold the sides over, then roll tightly from the bottom.
- 5
Repeat with remaining wrappers and filling. Serve immediately with your favorite dipping sauce, if desired.
Tools you’ll need
- Large bowl for warm water
- Cutting board
- Knife
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