Veggie Spring Rolls Recipe


Merry Christmas! Making new traditions. My husband and I decided to spend our first Christmas together at home in Denver (versus the long tiring flights of visiting our families).  So since we had just gotten home from our honeymoon in Thailand a couple of months prior, we decided to have Thai food for Christmas! Our Christmas dinner consisted of homemade Pad Thai, veggie spring rolls, and of course mango sticky rice for dessert.  I hadn’t played around with rice paper much before this, and you better believe this won’t be the last time I use it.  It makes meals so much more fun when eaten out of a little rice burrito!  And they’re actually very easy to use.  My husband uses them a lot as a mode of transportation for treats during his cycling rides (he is a pretty smart dude).  My favorite creation that he has stuffed into a rice paper?  PBJ with bananas.  I’m drooling just thinking about it. 

Veggie Spring Rolls: 

•    2 large carrots, julienned
•    3 green onions, chopped
•    1/2 red pepper, julienned
•    1/3 cup thinly sliced Napa cabbage
•    1 Tablespoon olive oil
•    Fresh ground salt and pepper, to taste
•    3 ounces bean thread noodles
•    16 rice paper rounds, softened (8 inch)
•    1/8 cup fresh Thai basil

1.    In a large bowl, combine all carrots, onions, red pepper, salt, pepper, and olive oil. Let marinade at room temperature, stirring often for 10 minutes. 
2.    Cook bean thread noodles according to packaging and snip into 2 inch pieces. 
3.    To prepare rice paper, fill a shallow bowl or plate with warm water.  Prepare a sheet of wax paper to place each finished sheet.  Dip each rice paper round into water for 10 seconds until it softens.  Remove from water and place onto wax paper.  Fill each paper as it is ready.
4.    Place 2 Tablespoons of noodles and 2 Tablespoons of veggie mixture into each prepared rice paper. Sprinkle with basil. Fold rice paper around filling.
5.    I used pre made chili/peanut sauce for dipping (I cheated). Enjoy!

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