Description
These Spicy Noodle Spring Rolls are light, fresh, and packed with flavors from rice noodles, crisp vegetables, and fresh herbs, all wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce infused with a hint of heat, they make a perfect appetizer or light lunch that’s easy to prepare and perfect for warm weather or a healthy snack.
Ingredients
Spring Rolls
- 8 rice paper wrappers
- 4 ounces rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 2 green onions, sliced
- 1 tablespoon sriracha
- 1 tablespoon sweet chili sauce
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- 1 teaspoon sriracha (optional)
Instructions
- Cook Noodles: Cook the rice vermicelli noodles according to package instructions, usually by soaking in hot water until tender. Drain and rinse under cold water to stop cooking and cool the noodles.
- Prepare Noodle Mixture: Toss the cooled noodles with sriracha and sweet chili sauce to evenly coat and add flavor.
- Soften Rice Paper: Fill a shallow dish with warm water and soak one rice paper wrapper for about 10–15 seconds until it becomes soft and pliable.
- Assemble Spring Rolls: Place the softened wrapper on a clean surface. In the center, add a small amount of the noodle mixture followed by shredded carrots, cucumber, red bell pepper, purple cabbage, cilantro, mint leaves, and sliced green onions.
- Roll Spring Rolls: Fold the bottom edge of the rice paper over the filling, then fold in the sides and roll tightly to enclose the filling. Be gentle but firm to avoid tearing the wrapper.
- Repeat: Repeat the soaking and rolling process with the remaining wrappers and filling ingredients until all spring rolls are prepared.
- Make Peanut Dipping Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, warm water to thin to desired consistency, and optional sriracha for heat, until smooth and creamy.
- Serve: Serve the spring rolls immediately accompanied by the peanut dipping sauce for dipping.
Notes
- Add cooked shrimp, tofu, or shredded chicken to the filling for extra protein and a heartier roll.
- Keep finished spring rolls covered with a damp towel to prevent them from drying out if not serving right away.
- These spring rolls are best served fresh for optimal texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
