Veggie & Radish Sprout Spring Rolls In Rice Paper Recipe

Prep vermicelli

Place 80 g rice vermicelli in a heatproof bowl. Pour just-boiled water over to cover and soak 3–4 minutes until pliable but not mushy. Drain and rinse under cold water; gently toss and set aside to cool and drain in a sieve.

Prepare vegetables

Julienne the carrot (about 1 cup), cucumber (1/2 cup), and red bell pepper (1/2 cup) into thin matchsticks. If using avocado, slice into 8 thin slices. Tear or trim mixed salad greens into pieces roughly 2–3 inches wide. Pick cilantro and mint leaves, removing large stems. Rinse and pat dry the radish sprouts carefully to avoid bruising.

Set up rolling station

Fill a large shallow bowl or pie plate with warm water for soaking rice papers. Lay out a clean damp tea towel on a flat working surface and arrange fillings within reach: drained vermicelli, vegetables, herbs, sprouts, avocado slices, and a small plate for finished rolls.

Soak rice paper

Working one at a time, submerge one rice paper wrapper in warm water for 8–12 seconds, turning once until the sheet is just softened but still slightly firm — it will continue to soften on the towel. Lift, allowing excess water to drain, and place on the damp towel.

Assemble roll

Near the bottom third of the softened wrapper, place a small handful (about 1/8 cup) of mixed greens, a small portion (about 1/8 cup) of vermicelli, 2–3 tbsp of julienned carrot, 1–2 tbsp cucumber, 1–2 tbsp red bell pepper, a small sprig each of cilantro and mint, and a small pinch (about 2 tbsp) of radish sprouts. Add one or two avocado slices if using. Avoid overfilling.

Roll tightly

Fold the bottom edge of the wrapper up over the filling, tuck the sides in, then continue rolling snugly to form a sealed cylinder. Place seam-side down on the serving plate. Repeat with remaining wrappers and filling to make 8 rolls.

Cut and serve (optional): If desired, use a sharp knife dampened with water to slice each roll in half diagonally for easier dipping and a nicer presentation. Arrange rolls on a platter.

Combine ingredients

In a small bowl, whisk 1/4 cup creamy peanut butter with 3 tbs warm water until smooth and glossy. Add 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp fresh lime juice, and 1 tsp honey or maple syrup. Stir to combine.

Season

Whisk in 1/2 tsp minced garlic, 1/2 tsp grated fresh ginger, 1/2 tsp sesame oil, and 1/4 tsp chili flakes or a small squeeze of sriracha if you want heat. Taste and adjust: add more warm water 1 tbs at a time to reach a dipping consistency, or more lime or honey to balance acidity and sweetness.

Finish: Transfer sauce to a small serving bowl and sprinkle toasted sesame seeds on top. Set beside the spring rolls for dipping.

Sprinkle a pinch of toasted sesame seeds over the plated rolls, season lightly with 1/4 tsp salt and 1/8 tsp black pepper if desired (or pass salt at the table). Serve immediately with peanut dipping sauce and lime wedges on the side. Freshness note: rice paper rolls are best eaten within 1–2 hours to avoid sogginess; keep covered with a damp towel if holding briefly.