Name: Spring Roll
Ingredients: 8-10 rice paper wrappers (spring roll wrappers); 2 cups shredded lettuce or cabbage; 1 cup thinly sliced carrots; 1 cup cucumber, julienned; 1 cup bell peppers, thinly sliced (use various colors for visual appeal); 1 cup fresh bean sprouts (optional); 1/2 cup fresh herbs, such as cilantro, mint, or Thai basil; Cooked rice vermicelli noodles (optional); Soy sauce or tamari for dipping (optional); 1/4 cup soy sauce or tamari (for a gluten-free option); 2 tablespoons rice vinegar; 1-2 tablespoons honey or maple syrup (adjust to taste); 1 clove garlic, minced; 1/2 teaspoon grated ginger; Red pepper flakes (optional, for heat); Chopped peanuts or sesame seeds (optional, for garnish)

Ingredients

Units Scale

For the Filling:

8–10 rice paper wrappers (spring roll wrappers)
2 cups shredded lettuce or cabbage
1 cup thinly sliced carrots
1 cup cucumber, julienned
1 cup bell peppers, thinly sliced (use various colors for visual appeal)
1 cup fresh bean sprouts (optional)
1/2 cup fresh herbs, such as cilantro, mint, or Thai basil
Cooked rice vermicelli noodles (optional)
Soy sauce or tamari for dipping (optional)

For the Dipping Sauce:

1/4 cup soy sauce or tamari (for a gluten-free option)
2 tablespoons rice vinegar
1–2 tablespoons honey or maple syrup (adjust to taste)
1 clove garlic, minced
1/2 teaspoon grated ginger
Red pepper flakes (optional, for heat)
Chopped peanuts or sesame seeds (optional, for garnish)

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Instructions

Wash, peel, and thinly slice or julienne the vegetables. If using rice vermicelli noodles, cook them according to the package instructions and let them cool. Prepare the herbs by washing and plucking the leaves from the stems.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Be careful not to oversoak it, as it will become too soft and tear easily.
Place the softened rice paper wrapper on a clean surface, such as a damp kitchen towel or a cutting board.
Start by adding a small handful of lettuce or cabbage near the bottom third of the wrapper.
Layer on some carrots, cucumber, bell peppers, bean sprouts (if using), fresh herbs, and a small portion of cooked rice vermicelli noodles (if desired).
Carefully fold the sides of the rice paper wrapper over the filling.
Then, gently lift the bottom edge of the wrapper and fold it over the filling, tucking it under the filling to create a tight roll.
Continue rolling until the entire spring roll is sealed.
Repeat the process with the remaining rice paper wrappers and filling ingredients.
In a small bowl, whisk together the soy sauce or tamari, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes (if using). Adjust the sweetness and heat level to your liking.
Serve the vegetarian spring rolls with the dipping sauce on the side.
Optionally, garnish with chopped peanuts or sesame seeds for added texture and flavor.