Spring rolls

Fresh Spring rolls

  • 12 Vietnamese Spring roll wrappers 9 inch (if you use 6 inch makes then you will need more rolls)
  • quarter of a cabbage shredded (I used all red, but you can use a mix of both or just green cabbage)
  • 5 green onions, chopped
  • 1 cup thin noodles, pre-cooked bean thread noodles*
  • 1 cup fresh herbs (I used Italian parsley and Thai basil you can use cilantro,basil or mint too)
  • 2 small carrots, grated
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1/2 tsp fresh ginger, grated

Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 1/4 of mix on wrapper and wrap like a burrito or egg roll. Refrigerate until cold. Serve with your favorite dipping sauce

*to precook rice noodles (also called rice vermicelli),Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!

2 comments

  1. glorv1, sometimes I forget that I have a cooking blog. It isn’t very active.
    regards,
    Theresa

  2. Oh how nice. I didn’t know you had you cooking blog going. I will add it to my list. Thanks for the recipe for the spring rolls. I sure will make them. I am going to check you cooking blog out now. Have a great weekend.

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