Vegetarian Spring Rolls
Fresh, crunchy rice paper rolls packed with vermicelli, crisp veggies, and tofu. A quick, healthy snack or light meal that's ready in minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 10g
Ingredients
- 8 sheets rice paper wrappers
- 4 oz vermicelli noodles
- 8 oz firm tofu
- 1 medium carrot
- 1 medium red bell pepper
- ½ cup fresh cilantro
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 8 oz tofu into thin strips and the 1 carrot and 1 red bell pepper into matchsticks. Pat the tofu dry with a paper towel.
- 3
Dip one rice paper wrapper in warm water for 5 seconds until pliable. Lay it flat and place a few noodles, tofu, carrot, bell pepper, and cilantro leaves in the center.
- 4
Fold the sides over the filling, then roll tightly from the bottom to seal. Repeat with the remaining wrappers and filling.
- 5
Serve immediately with your favorite dipping sauce, such as hoisin or peanut sauce.
Tools you’ll need
- Large bowl for warm water
- Cutting board
- Knife
- Pot for boiling noodles
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