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Author Notes: These vegetarian spring rolls are similar to ones found in Vietnamese restaurants. They are light and fresh! —Small Footprints
Serves appetizers for 4 people
- 1 Bundle of Cellophane Noodles
- 4 Rice Paper Wrappers
- 1/2 Cucumber, cut into thin sticks
- Mint Leaves (to taste)
- Basil Leaves (to taste)
- Soy Sauce (to taste)
- Rice Vinegar (to taste)
- Chili Paste (to taste)
- Soak Cellophane Noodles in warm water for about 20 minutes.
- In a large bowl of warm water, soak one wrapper until pliant (approximately 1 minute)
- Carefully lay wrapper on moist towel.
- Take 1/4 of the noodles and lay them on the wrapper close to the edge nearest you.
- Place 1/4 of the cucumbers on top of the noodles.
- Add whole basil and mint leaves on top of cucumbers to your taste.
- Fold the sides of the wrapper in. Starting from the edge nearest you, fold the wrapper over the filling and begin to roll.
- Place roll on a plate, seam side down, and cover with a damp towel.
- Repeat with remaining three wrappers.
- To serve, cut each roll diagonally in the middle. Place on a plate with a small bowl. Add soy sauce, rice vinegar and chili paste, to taste, and dip spring roll into it.
- This recipe was entered in the contest for Your Best Cucumber Recipe