These fresh spring rolls are a light and healthy appetizer or main dish. Crunchy veggies, green onions, peanuts and cilantro are wrapped together then dipped in the most delicious peanut sauce!
Cook noodles according to package instructions, drain and rinse with cold water.
Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.
Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).
Fill a 9” round pie dish or cake pan with hot water.
Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.
Lay the wrapper on the moist tea towel.
Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.
Fold up the edges and then roll the spring roll tightly.
How to Store Spring RollsLine an airtight container with a moist tea towel or paper towel. Place the spring rolls on the moist towel, then fold the top over the rolls to loosely cover them. Secure the lid of the container and store in the refrigerator for up to 2 days.Ingredient Substitutions
Vegetables. I have included my favorite combination of vegetables to use in this recipe. However, it is highly customizable. you can add or subtract vegetables to your liking! I often use it as a "clean out the veggie drawer" recipe and just use whatever I have on hand.
Edamame. I buy shelled, frozen edamame and gently warm it in the microwave or on the stovetop to bring it to room temperature before using it in this recipe.
Peanuts. Cashews are another great choice. Or you can omit the nuts all together if you prefer.
Vermicelli Noodles.I love these brown rice noodles. They are so tasty and make the spring rolls more hearty. I have also used cooked quinoa, brown rice, and white rice inside these spring rolls with great results.