These fresh spring rolls can satisfy your crunch craving and give you an extra serving of veggies for the day. Rice wrappers are minimal starch.
- 1 package small, round rice wrappers (dried)
- 1 to 1-1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained
- 1-2 cups bean sprouts
- 1/2 cup fresh Thai basil or sweet basil, roughly chopped
- 1/2 cup fresh coriander, roughly chopped
- 1/4 cup shredded carrot
- 3-4 spring onions, cut into matchstick pieces
- 2 tablespoons Braggs Liquid Aminos
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce (available at Asian foods stores) OR another tablespoon Bragg’s if vegetarian
- 1 teaspoon brown sugar
- Set rice wrappers aside.
- In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.
- Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
- Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.
- Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
- Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
- Fold the sides of the wrapper over the ingredients, bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper.
- To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
- To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
Eat with your fingers and many napkins. Enjoy!
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