These spring rolls are a light and easy-to-prepare appetizer; perfect for spring and summer.
Ingredients
2 oz (100g) vermicelli noodles
2 carrots, cut into julienne
1 cucumber, cut into julienne
Avocado, cut into julienne
Basil, roughly chopped
12 rice papers
1 bowl warm water
Instructions
Bring a medium pot of water to boil. Put the vermicelli noodles in a large bowl. Once the water is boiling, pour it onto the noodles and let them soak for 4-5 minutes. Drain and let cool.
Set up your work station with the noodles, carrots, cucumber, avocado, basil and warm water. You’ll also need a cutting board to roll and cut each spring roll.
Soak one rice paper at a time for about 10 seconds then place it on the cutting board. It should be pliable but not too wet it tears. Load the rice paper with a small amount of rice noodles, carrots, cucumber, avocado and basil. Fold the sides in and then roll tightly. Cut in half. Repeat with the remaining ingredients.
Serve with soy sauce, peanut sauce or chili sauce.
Recipe by Italicana Kitchen at https://italicanakitchen.com/spring-rolls/