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Fresh Healthy Spring Rolls Recipe Easy Light Crisp Bites for Summer Snacks

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These fresh healthy spring rolls are light, crisp, and refreshing bites perfect for summer snacks or light meals. They combine crunchy veggies, fresh herbs, and chewy rice paper with a tangy, slightly sweet dipping sauce.

Ingredients

Scale
  • Rice paper wrappers
  • 3 ounces rice vermicelli noodles, cooked and cooled
  • Fresh herbs: mint, cilantro, Thai basil
  • 1 medium carrot, julienned
  • 1/2 cucumber (seeded), julienned
  • 1/2 red bell pepper, julienned
  • 4–5 butter lettuce leaves or baby spinach
  • Optional protein: 8 medium cooked shrimp (boiled and halved), tofu (pressed, sliced, and pan-fried), or shredded chicken
  • Chopped peanuts or cashews (optional but recommended)
  • Dipping sauce ingredients: 3 tablespoons hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon lime juice, 1 teaspoon soy sauce, 1 minced garlic clove, pinch of chili flakes

Instructions

  1. Boil 3 ounces (85 grams) of rice vermicelli noodles in salted water for 3-4 minutes until tender but not mushy. Drain and rinse under cold water. Set aside.
  2. Julienne 1 medium carrot, 1/2 cucumber (seeded), and 1/2 red bell pepper into thin strips about 2-3 inches long. Rinse and dry a handful each of mint, cilantro, and Thai basil leaves. Tear 4-5 butter lettuce leaves into pieces.
  3. If using protein, prepare accordingly: boil shrimp until pink and slice in half lengthwise; press and pan-fry tofu strips until golden; or use shredded chicken. Set aside.
  4. Fill a large shallow dish with warm water to soak rice paper wrappers one at a time.
  5. Dip one rice paper wrapper into warm water for 10-15 seconds until pliable but not too soft.
  6. Lay the softened wrapper flat on a damp surface. Place lettuce pieces near the bottom edge, then add a small handful of noodles, veggies, herbs, and protein. Sprinkle nuts on top if using.
  7. Fold the bottom edge over the filling, tuck in the sides, and roll tightly toward the top edge like a burrito. Keep the roll snug but avoid tearing the wrapper.
  8. Repeat with remaining wrappers and filling. Cover finished rolls with a damp towel to prevent drying out.
  9. In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon lime juice, 1 teaspoon soy sauce, 1 minced garlic clove, and a pinch of chili flakes. Adjust sweetness or spice to taste.
  10. Arrange rolls on a platter with dipping sauce on the side and serve immediately.

Notes

Soak rice paper wrappers just until pliable (10-15 seconds) to avoid tearing. Keep workspace and finished rolls covered with a damp towel to prevent drying. Use fresh herbs generously for best flavor. Rolling tight keeps fillings secure without squishing. Dipping sauce can be made ahead and refrigerated. Store leftover rolls in an airtight container lined with damp paper towels for up to 24 hours; avoid freezing.

Nutrition

Keywords: fresh spring rolls, healthy snacks, summer recipes, rice paper rolls, Vietnamese spring rolls, light bites, easy spring rolls, gluten-free spring rolls

Find it online: https://blixfood.com/fresh-healthy-spring-rolls-recipe-easy-light-crisp-bites-for-summer-snacks/