Easy Spring Rolls
These Vietnamese fresh spring rolls are amazing! You can put whatever you want in them and make them your own. Leave them fresh or fry them up, totally up to you!
Servings: 4 people
- Rice paper
- Purple cabbage
Peanut Dipping Sauce
- 1/4 cup peanut butter 65g
- 2 tbsp honey 85g
- 1 tbsp soy sauce 45ml
- 1 tbsp hoisin sauce
- 1 tsp minced garlic
- 2 tbsp water, to thin it as needed
Boil some water and cook the vermicelli. It cooks very fast a few minutes tops.
Chop up and slice the ingredients.
Take a large cake pan and fill it with water. Dip a rice paper in the water for 5 seconds per side then lay it flat on a cutting board.
Add whatever toppings you like into the middle, don't add too many. Then fold the edges in and then roll it up tightly. It can be eaten fresh or fried.
For the peanut dipping sauce, add all those ingredients into a bowl and whisk them together. Enjoy!
The nutritional facts will vary depending on what ingredients are added to the spring roll. This nutritional information is for 2 large spring rolls.