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These are fresh spring rolls that I created and I like them with the Chili Peanut Sauce.

Servings: 6

Servings: 6
  • 2 large carrots, shredded
  • 2 tablespoons green onions, tops only
  • 1 tablespoon snipped cilantro
  • ¼ teaspoon black pepper
  • 1 teaspoon ground ginger
  • 2 cups cooked/softened bean thread noodles (aka cellophane noodles)
  • 12 rice paper rounds (BanhTrang)
  • 1 cup lettuce, finely shredded
  1. Be sure the noodles are drained so that they are dry and sticky. Wet noodles are impossible to work with.
  2. Place carrots and remaining ingredients (except rice paper) in a bowl. Toss until mixed. Fill a large bowl with hot water. You will probably need to refresh the water so it stays really hot.
  3. Working on a large surface with a clean cloth towel on top, dip each rice paper into the water until softened. Gently place on the dishtowel and pat gently with another towel to semi-dry.
  4. Place about 2 tablespoons of lettuce on the rice paper.
  5. Place about ¼ cup of noodle mixture onto the paper in the center.
  6. Lift the bottom of the rice paper to cover the mixture. Pack the mixture tightly.
  7. Next, fold in the sides and then roll the rest of the way up from the bottom.
  8. Place the roll on a cookie sheet.
  9. Repeat until all filling is used. It will generally make at least 10.
  10. When finished, wrap rolls individually or in twos in plastic wrap and refrigerate.
  • This can be scaled which is recommended if you aren't feeding a lot of people, they do not save well. The wrappers get really hard.

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