Ingredients
Spring Rolls
- 12 rice paper wrappers
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 orange bell pepper julienned
- 1 carrot julienned
- 1 cucumber julienned
- 100 g purple cabbage thinly sliced
- 100 g spinach leaves
- 100 g rice vermicelli noodles cooked and cooled
- fresh mint leaves
- fresh basil leaves
Instructions
- Julienne the red, yellow, and orange bell peppers, carrot, and cucumber. Slice the purple cabbage thinly. Wash and dry the spinach, mint leaves, and basil leaves. Set them aside.
- Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Allow them to cool.
- Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Place it on a clean, damp kitchen towel.
- Start by adding a small handful of cooked rice vermicelli noodles to the center of the rice paper wrapper.
- Add a few strips of each julienned vegetable (bell peppers, carrot, cucumber), some purple cabbage, spinach leaves, and a few fresh mint and basil leaves.
- Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
- Serve the vegan rainbow spring rolls. You can also garnish them with some extra mint or basil leaves.Enjoy your vibrant and delicious vegan rainbow spring rolls!
Nutrition Facts
Rainbow spring rolls
Amount per Serving
Calories
103
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.1
g
Cholesterol
2
mg
1
%
Sodium
138
mg
6
%
Potassium
198
mg
6
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
2385
IU
48
%
Vitamin C
52
mg
63
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.