Vegan Cucumber Summer Rolls

Name: Vegan Cucumber Summer Rolls
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Asian,Vietnamese,Thai
Ingredients: 4 to 6 medium rice paper rolls; 1 cup water; 3 large iceberg lettuce leaves, torn into strips; 1 medium cucumber, sliced into thin strips; 1/2 cup bean sprouts; 2 green onions, chopped; 1 medium carrot, grated; 1 cup cooked rice vermicelli, or bean thread noodles; 1 tablespoon soy sauce; 8 to 12 whole fresh cilantro leaves; 8 to 12 whole fresh basil leaves

Light and refreshing vegetarian summer rolls, featuring low-fat and low-calorie ingredients, make an ideal appetizer or small meal.

⭐ 4.4 (24 reviews) Prep: 20 minTotal: 20 minYields: 6 servings

Category Tags:

Side Dish Appetizer

Cuisine Tags:

Asian Vietnamese Thai

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Combine all ingredients except water, spring roll wrappers, cilantro, and basil to create the vegetable filling.
Place water in a shallow pan.
Dip spring roll wrappers into the water, one at a time, until pliable.
Fill each softened wrapper with 2 to 3 tablespoons of the vegetable filling.
Top with a few basil and cilantro leaves, then wrap the spring rolls.