Description
These Spicy Noodle Spring Rolls feature delicate rice paper wrappers filled with flavorful rice vermicelli noodles tossed in a spicy chili sauce, crisp shredded vegetables, and fresh herbs. Accompanied by a creamy and tangy peanut dipping sauce, these rolls make for a light, refreshing appetizer or lunch, perfect for warm weather and easy to prepare.
Ingredients
For the Spring Rolls
- 8 rice paper wrappers
- 4 ounces rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 2 green onions, sliced
- 1 tablespoon sriracha
- 1 tablespoon sweet chili sauce
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- 1 teaspoon sriracha (optional)
Instructions
- Cook Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain them and rinse thoroughly under cold water to stop the cooking process and prevent sticking.
- Toss Noodles with Sauce: In a bowl, combine the cooked noodles with sriracha and sweet chili sauce, mixing well to evenly coat the noodles with a spicy, sweet flavor.
- Soften Rice Paper: Fill a shallow dish with warm water. Soak one rice paper wrapper at a time for about 10 to 15 seconds until it becomes soft and pliable but not too sticky.
- Assemble Rolls: Place the softened rice paper on a clean, flat surface. Add a small handful of the prepared noodles along with shredded carrots, julienned cucumber, sliced red bell pepper, shredded purple cabbage, fresh cilantro, mint leaves, and sliced green onions in the center of the wrapper.
- Roll the Spring Rolls: Fold the bottom of the rice paper over the filling, then fold in the sides tightly. Roll up firmly but gently to enclose the filling within a neat cylindrical shape.
- Repeat Assembly: Repeat the soaking, filling, and rolling process with the remaining rice paper wrappers and filling ingredients until all eight rolls are formed.
- Prepare Peanut Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha (if using). Add warm water gradually to achieve a smooth, pourable consistency.
- Serve: Arrange the spring rolls on a platter and serve immediately with the creamy peanut dipping sauce for a delicious, fresh appetizer or light meal.
Notes
- Add cooked shrimp, tofu, or chicken to the filling for extra protein and variety.
- Keep finished spring rolls covered with a damp towel to prevent them from drying out if not serving immediately.
- These rolls are best served fresh to maintain the crisp texture of the vegetables and pliability of the rice paper wrappers.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
