I have included the wrapping photos below because my first time wrapping was not an easy one. But, once you figure it out it goes really quickly!
Vegetable Spring Rolls
Makes 12 rolls-- easily modified to make more!
12 spring roll wrappers (found next to the tofu or in the Asian aisle of your grocery store)
1 cup vermicelli rice noodles, prepared per package instructions
12 romaine lettuce leaves
2 carrots, peeled and sliced into thin 3" sticks
1 cucumber, peeled seeded and sliced into 3" sticks
1/2 red pepper, seeded and sliced into 3" sticks
12 sugar snap peas (optional)
Mise en place. The French term for "everything in it's place". This rule of cooking is very important for rolling spring rolls. In addition to rice paper wrappers, noodles and vegetables you will need a large bowl with warm water, a clean work surface, and a plate for rolls.
First, take a rice paper wrapper and place it into the warm water. After about 10 seconds it softens (the warmer the water, the faster is softens). Remove paper carefully and place it onto your clean work surface.
Ginger Lemongrass Dipping Sauce
Makes ~1 cup
3/4 cup rice vinegar
1/2 cup honey
2 cloves garlic, pressed and finely minced
1 1/2 tsp red chili flakes
2 Tbsp fresh ginger, peeled and finely minced
2 stalks lemongrass, finely minced
Whisk vinegar and honey together in a small saucepan over medium heat. Bring to a low boil, then reduce heat and simmer for 10-15 minutes until reduced and thickened slightly. Stir in garlic, ginger, chili flakes and lemongrass. Pour into a glass container and place in refrigerator for 30 minutes or until chilled.
Serve in individual bowls for dipping.
Nutrition Info per 2 rolls with 2 Tbsp dipping sauce: 142 calories, 1 g fat, 32 g carbohydrates