Vietnamese Spring Rolls

Updated: May 5


1 large radish grated 1 medium carrot grated 1 cucumber cut into thin strips 1 medium sized beet grated

1 cup cooked tofu, salmon shrimp or chicken breast 1-2 tablespoons chopped cilantro leaves

1-2 tablespoons chopped mint leaves

1-2 tablespoons chopped Thai basil 1 cup cooked vermicelli rice noodles 8-10 circular rice papers



Dipping Sauce 2 tablespoons tamari or soy sauce 1 tablespoons maple syrup 1 tablespoon rice or sesame oil

1 juiced lime 1 tablespoon warm water

Fill a large bowl with warm water. Dip one wrapper into the hot water for 10 second to soften. Lay wrapper flat. In a row across the center, place a handful of vermicelli, basil, mint, cilantro and the rest of the vegetables, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients. For the sauce, whisk all the ingredients. Serve rolled spring rolls with the dipping sauce

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