These summer rolls are a delicious and healthy appetizer, dinner, or snack. They go nicely with sweet chili sauce, plum sauce, or Thai peanut sauce.
| Prep Time: | 35 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 rolls |
Ingredients
- 16 rice paper sheets
- ½ (16 ounce) package rice noodles
- 16 leaves lettuce
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup bean sprouts
- 1 cup pea sprouts
- ⅔ cup chopped fresh cilantro
- 1 medium carrot, shredded
- ½ medium avocado, sliced
- ½ medium red bell pepper, sliced
- ½ medium green bell pepper, sliced
- ½ medium yellow bell pepper, sliced
Instructions
- Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
- Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.
Reviews
Perfect Summer side. This worked out just as the recipe states. It was wonderful and refreshing, both in taste and variety! Everyone enjoyed the crisp, light appetizer – and some liked it so much they were not able to eat the main meal. Easy to put together and a great treat on a hot summer day! Will be making this again for taking to parties and cookouts. It makes A LOT!