Crispy Rice Paper Spring Rolls

Ingredients

• 8-10 rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined (optional)
• 1 cup vermicelli noodles, cooked and cooled
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers
• 1 cup cucumber, julienned
• 1 cup fresh herbs (mint, basil, or cilantro)
• 1 avocado, sliced (optional)
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon honey or agave syrup
• 1 teaspoon sesame oil
• 1 teaspoon chili flakes (optional)

Instructions

1. Prepare your ingredients: Cook the vermicelli noodles according to package instructions, then rinse them under cold water to cool. Shred the carrots finely, slice the bell peppers into thin strips, julienne the cucumber, and slice the avocado (if using). Set all ingredients aside.
2. Make the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and chili flakes (if using). Taste the sauce and adjust the sweetness or spiciness to your liking.
3. Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it is pliable but not overly soft. Remove and lay it flat.
4. Fill the spring roll: Place a small amount of vermicelli noodles, shrimp (if using), shredded carrots, bell peppers, cucumber, fresh herbs, and avocado in the center of the rice paper.
5. Roll it up: Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top, tucking in any loose filling as you go.
6. Fry for crispiness: Heat a non-stick skillet over medium-high heat and add a small amount of oil. Once hot, add the spring rolls in batches, frying for about 2-3 minutes on each side until golden brown and crispy.
7. Serve immediately: Arrange the crispy rice paper spring rolls on a platter alongside the dipping sauce.

Nutrition