Fresh and vibrant, these vegetable spring rolls are filled with a variety of crisp veggies and herbs, perfect for a light meal or appetizer. They're easy to make and a great way to use leftover vegetables!
Ready in 25 minutes · serves 4 · 200 calories per serving · vietnamese cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
8 piecesrice paper wrappers
4 leaveslettuce
1 wholecarrot
1 wholecucumber
1 blocktofu
1 bunchmint leaves
1 cuppeanut sauce
Instructions
01
Prepare tofu by slicing and pan-frying until golden.
02
Slice cucumber and carrot into thin strips.
03
Soak rice paper wrappers in warm water until soft.
Illustrative photo
