A delicious meal that can combine a host of flavors and textures to make and eat at the end of a busy day or on-the-go.
- 2 Cups Rice or Rice Vermicelli Noodles (cooked and cooled)
- 2 Carrots (peeled, julienned like matchsticks)
- 1 Cucumber (julienned like matchsticks)
- 1-2 Avocados (peeled, pitted, sliced)
- 1 Cup Cabbage (green or purple) (sliced)
- 1 Cup Cilantro (fresh, trimmed with minimized stems)
- 3-4 Green Onions (chopped)
- 12 slices Nori (usually sliced from one Nori sheet roughly 1 x 4 inches)
- 1/2 Cup Sprouts (use your favorite)
- 12 Spring Roll Wrappers (soak one at a time as you build your wraps)
- 1 Red or Yellow Pepper (trimmed and sliced)
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Prepare your rice or noodles and set aside to cool,
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Cut your Nori into rectangles rough 1 x 3 inch sections,
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Clean, trim, and prepare vegetables and herbs,
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Prepare your workspace and gather all prepared ingredients and tools, (bowl with room temperature water, rolling surface, flat cooking sheet lined with parchment paper)
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Begin soaking one spring roll wrap and move to rolling surface when each is roughly the softness of a slightly al dente noodle,
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Arrange a small portion of each ingredient on the softened wrap approximately 1-2 inches from the edge closest to you and in a way to ensure some of each ingredient in every bite,
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Begin soaking your next wrap,
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Starting with the edge closest to you, fold over the ingredients tuck under gently but tightly, then fold over each of the side edges of the wrap, then continue to roll until you reach the opposite edge of the wrap,
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Set on parchment paper and begin next roll,
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Enjoy with your favorite dipping sauce.