Fresh Spring Rolls with Vegetable and Edamame Filling Recipe
Fresh Spring Rolls are light, healthy, and vibrant Vietnamese-style appetizers featuring crunchy julienned vegetables, tender vermicelli noodles, creamy avocado, and shelled edamame wrapped in rice paper. Served with a flavorful peanut dipping sauce, these rolls are perfect for a refreshing snack or a healthy meal option, ready in just 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 large carrots, julienned
- 1 cucumber, julienned
- 1 large red pepper, julienned
- 1 cup red cabbage (about half a head), shredded
- ½ cup cilantro, chopped
- ½ cup green onion, finely sliced
- 1 avocado, sliced
- 1 cup shelled edamame
Noodles and Wraps
- 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)
- 12 spring roll wrappers
Other
- ½ cup peanuts, crushed
- Peanut sauce (for dipping)
Instructions
- Cook Noodles: Prepare the vermicelli noodles according to package instructions. Once cooked, drain them thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare Vegetables: Julienne the carrots, cucumber, and red pepper. Chop the red cabbage, cilantro, and green onions finely. Crush the peanuts coarsely. Arrange all these ingredients neatly on a large cutting board for easy assembly.
- Set Up Rolling Station: Place a moist tea towel on a large serving dish to hold the rolls once made, and lay another moist tea towel on the counter to use for rolling the spring rolls. This prevents the wrappers from sticking.
- Soften Wrappers: Fill a 9-inch round pie dish or cake pan with hot water. Dip one spring roll wrapper into the hot water and let it sit for 8-10 seconds until it becomes soft but still pliable.
- Prepare Wrapper: Remove the wrapper from the water, gently shake off excess water, and lay it flat on the moist tea towel on your counter.
- Add Fillings: Place a small handful of noodles in the center of the wrapper, then add cilantro, green onions, crushed peanuts, and a mix of the prepared vegetables and slices of avocado.
- Roll the Spring Roll: Fold in the edges of the wrapper to encase the filling, then roll tightly from the bottom up to encase everything securely.
- Repeat: Continue the process until all ingredients have been used, laying each completed roll on the tea towel-lined serving dish.
- Serve: Serve the fresh spring rolls immediately with a side of homemade peanut sauce for dipping.
Notes
- Use fresh, crisp vegetables for the best texture in the rolls.
- Avocado adds a creamy texture and healthy fats; slice it just before rolling to prevent browning.
- If you prefer, substitute the vermicelli noodles with quinoa or cooked rice for a gluten-free variation.
- Keep the wrappers moist during assembly to prevent them from drying out and tearing.
- Serve immediately, as the rice paper can become sticky if stored for too long.
- Peanut sauce can be homemade or store-bought according to your preference.
Keywords: fresh spring rolls, Vietnamese spring rolls, healthy appetizers, rice paper rolls, vegetarian spring rolls, peanut sauce, vermicelli noodles, summer rolls
