This recipe is fun, festive and very easy to prepare. You have to make sure to get your hands on the rice paper (Three Ladies is the brand I have found to work the best; it is available in some grocery stores, Asian markets, and Amazon).
– rice wrappers
– ½ cup bean sprouts
– 1/3 head green cabbage, chopped
– 5 green onions, chopped
– ¼ cup fresh herbs (cilantro, basil, or mint)
– ¼ cup carrots- grated or julienned
– 1 T lime juice
– 1 T soy sauce*
– ½ tsp fresh ginger- grated
– 1 cup thin noodles-pre cooked (use Chinese rice or bean thread noodles)
*use the gluten-free version if you are making this recipe gluten-free.
Optional: shrimp (pre-cooked), avocado, fresh baby greens (arugula, mustard greens, etc.)
Note: a bag of pre-packaged coleslaw saved me some prep time for the carrots and cabbage in the recipe.
Toss all ingredients together except wrappers. Submerge spring roll wrappers, one at a time, in hot water until pliable-about 15 seconds. Place 2T of the mix on each wrapper and wrap. Serve with dipping sauce.
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