Starter: Raw Veggie Vietnamese Spring Rolls

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Easy and quick raw veggie Vietnamese spring rolls serve as a great starter for Asian themed dinner party.

HGIt3EzAl7 Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT25M
Starter: Raw Veggie Vietnamese Spring Rolls

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Soak rice vermicelli in warm water until it turns white and soft (about 10 mins), then drain and set aside.

Soak rice vermicelli in warm water until it turns white and soft (about 10 mins), then drain and set aside.

Step 2

Wash all veggies well. Peel the carrot and cucumber, then cut into thin sticks ( I used a Julienne peeler). Wash cabbage and cut into thin sticks.

Wash all veggies well. Peel the carrot and cucumber, then cut into thin sticks ( I used a Julienne peeler). Wash cabbage and cut into thin sticks.

Step 3

Soak one rice paper wrapper in hot water for a few seconds, until soft. Then lift it and lay it on a flat surface. Place veggies and vermicelli on it.

Soak one rice paper wrapper in hot water for a few seconds, until soft. Then lift it and lay it on a flat surface. Place veggies and vermicelli on it.

Step 4

Carefully roll the wrapper together and set aside. Repeat the steps to make another 3 rolls.

Carefully roll the wrapper together and set aside. Repeat the steps to make another 3 rolls.

Step 5

Also put soya sauce and sesame oil in a small mixing bowl. Sprinkle some sesame seeds on top. Serve with the rolls.

Also put soya sauce and sesame oil in a small mixing bowl. Sprinkle some sesame seeds on top. Serve with the rolls.

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madelinelu

Healthy food lover! www.madelinelu.com http://instagram.com/lumadeline

Starter: Raw Veggie Vietnamese Spring Rolls

Starter: Raw Veggie Vietnamese Spring Rolls

By madelinelu

Easy and quick raw veggie Vietnamese spring rolls serve as a great starter for Asian themed dinner party.

Prep Time

15 min

Cook Time

10 min

Wait Time

--

Ingredients

Serves 2

Instructions

Soak rice vermicelli in warm water until it turns white and soft (about 10 mins), then drain and set aside.

Step 1

Soak rice vermicelli in warm water until it turns white and soft (about 10 mins), then drain and set aside.

Wash all veggies well. Peel the carrot and cucumber, then cut into thin sticks ( I used a Julienne peeler). Wash cabbage and cut into thin sticks.

Step 2

Wash all veggies well. Peel the carrot and cucumber, then cut into thin sticks ( I used a Julienne peeler). Wash cabbage and cut into thin sticks.

Soak one rice paper wrapper in hot water for a few seconds, until soft. Then lift it and lay it on a flat surface. Place veggies and vermicelli on it.

Step 3

Soak one rice paper wrapper in hot water for a few seconds, until soft. Then lift it and lay it on a flat surface. Place veggies and vermicelli on it.

Carefully roll the wrapper together and set aside. Repeat the steps to make another 3 rolls.

Step 4

Carefully roll the wrapper together and set aside. Repeat the steps to make another 3 rolls.

Also put soya sauce and sesame oil in a small mixing bowl. Sprinkle some sesame seeds on top. Serve with the rolls.

Step 5

Also put soya sauce and sesame oil in a small mixing bowl. Sprinkle some sesame seeds on top. Serve with the rolls.

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