Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Total time: 1800 s
Yield: 12 rolls
Cuisine: Indian
Ingredients: 50 gms rice vermicelli noodles; 1 tbsp oil; 1 tsp salt; 1 medium carrots julienned; 1 medium cucumber julienned; 1 medium red bell pepper julienned; 5-6 leaves lettuce; 1/4 cup chopped coriander leaves; 1/4 cup chopped mint leaves; 1/4 cup chopped fresh and soft amaranth leaves; 1/4 cup spring onions greens; 12 rice papers

Madhu Bindra @madhubindra

Veggies, herbs, and vermicelli noodles come together in rice paper roll. Try out this vegetarian version of the traditional Vietnamese spring rolls. #ga24 #ricepaper #chulai #vietnam

Madhu Bindra @madhubindra

Veggies, herbs, and vermicelli noodles come together in rice paper roll. Try out this vegetarian version of the traditional Vietnamese spring rolls. #ga24 #ricepaper #chulai #vietnam

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Ingredients

30 minutes

12 rolls

50 gmsrice vermicelli noodles
1 tbspoil
1 tspsalt
1medium carrots julienned
1medium cucumber julienned
1medium red bell pepper julienned
5-6 leaveslettuce
1/4 cupchopped coriander leaves
1/4 cupchopped mint leaves
1/4 cupchopped fresh and soft amaranth leaves
1/4 cupspring onions greens
12rice papers

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Steps

30 minutes

1

To begin, boil the vermicelli noodles according to the instructions on the package. Be sure to season the water with salt. Drain and add oil. Mix well and keep aside.
2

In a bowl, mix together chopped coriander leaves, mint leaves, amaranth leaves, and spring onion greens. Make sure to use fresh and soft amaranth leaves or they might be bitter.
3

Wet the rice paper as instructed on the package until pliable.
4

Move to a tea towel to begin filling. Start with lettuce leaves followed by vermicelli.
5

Add carrots, cucumber, and bell pepper. Top with the chopped herbs and amaranth.
6

Fold in the sides and roll from bottom to top.
7

The Vietnamese Fresh Spring Rolls are ready to serve. Serve with Nuoc Cham dipping sauce.