Description
These Spicy Noodle Spring Rolls feature delicate rice paper wrappers filled with flavorful rice vermicelli noodles, crisp vegetables, and fresh herbs, all enhanced with a spicy chili sauce. Perfectly paired with a creamy peanut dipping sauce, they’re a light and refreshing appetizer or lunch option ideal for warm weather and healthy eating.
Ingredients
For the 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 the Noodles: Prepare the rice vermicelli noodles according to package directions, typically by boiling them briefly. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and cool them down.
- Season the Noodles: In a bowl, toss the cooked noodles with the sriracha and sweet chili sauce until they are evenly coated, imparting a spicy and slightly sweet flavor.
- Soften the Rice Paper Wrapper: Fill a shallow dish with warm water. Soak one rice paper wrapper for about 10 to 15 seconds until it becomes soft and pliable without tearing.
- Assemble the Spring Roll: Place the softened wrapper on a clean, flat surface. Add a small portion of the spicy noodles, shredded carrots, julienned cucumber, sliced bell pepper, shredded cabbage, cilantro, mint leaves, and green onions in the center.
- Roll the Spring Roll: Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Continue rolling up to seal the filling inside the rice paper, forming a neat roll.
- Repeat: Repeat the soaking and rolling process for the remaining rice paper wrappers and filling until all spring rolls are assembled.
- Prepare the Peanut Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha (if using). Add warm water one tablespoon at a time to reach a smooth, pourable consistency.
- Serve: Plate the spring rolls and serve immediately with the creamy peanut dipping sauce on the side for dipping.
Notes
- For added protein, include cooked shrimp, tofu, or chicken inside the rolls.
- Keep prepared rolls covered with a damp towel to prevent them from drying out before serving.
- Spring rolls are best enjoyed fresh to maintain their crispness and flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
