Vegetarian Fresh Spring Rolls


2 large carrots, julienned

2-3 julienned green onions

½ sweet red pepper julienned

1/3 cup thinly sliced napa cabbage (or substitute iceberg lettuce)

1 Tablespoon olive oil

¼ cup mince fresh cilantro (or to taste)

¼ teaspoon black pepper

1 (3 ounce) package dried bean thread noodles

16 rice paper, rounds softened (8-inch, see note)

1/8 cup slivered fresh Thai basil or 1/8 cup fresh mint



1 Tablespoon reduced sodium soy sauce

1 teaspoon dark sesame oil or ¼ cup soy sauce

2 Tablespoons rice vinegar

½ teaspoon hot sesame oil (I would omit rather than buy for 1 recipe)

½ teaspoon minced garlic

1 pinch sugar



  1. In a large bowl, combine carrots, green onions, cabbage, olive oil, cilantro, salt and pepper
  2. Let marinate at room temp for 10 minutes, stirring frequently
  3. Meanwhile, place the noodles in a medium bowl.
  4. Cover noodles with boiling water and soak 10 minutes, or until noodles are softened
  5. Drain well and snip into 2-inch pieces and set aside
  6. To soften rice-paper rounds, fill large bowl with warm water and dip each rice-paper round in water for 10 seconds or until softened and translucent
  7. Remove and let drain on a clean dish towel (Do not stack as they will stick together)
  8. Place about 2 Tablespoons of the noodles and 2 Tablespoons of the vegetable mixture about 1 inch from the lower edge of the rice paper round
  9. Sprinkle with basil/mint leaves
  10. Fold the bottom edge over the filling; fold in both sides and roll tightly. Press to seal.
  11. Place on plate, seam side down, cover with plastic wrap. Refrigerate for 10 minutes
  12. Two quick sauces: in small bowl combine soy sauce and sesame sauce.
  13. Or combine soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.

Shared by Carole