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giant spring rolls served with peanut sauce

Giant Spring Rolls

Print Recipe
A healthy and nutritious fresh spring roll recipe that is ready in 15 minutes or less!
Course Appetizer, dinner, lunch
Cuisine Asian
Keyword 15 minute recipe, easy vegan recipe, fresh spring rolls, fresh summer rolls, quick meals, quick spring rolls, quick vegan recipe, quickies
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Calories 685.7
Author carleigh

Equipment

Ingredients

  • 2 rice paper sheets
  • 4 leaves lettuce
  • ½ cup vermicelli noodles cooked
  • ½ cup tofu cut into strips, baked
  • ¼ red bell pepper thinly sliced
  • ⅓ cup carrots cut into matchsticks
  • ⅓ cup red cabbage thinly sliced
  • 1 handful fresh herbs I recommend cilantro
  • peanut sauce to serve

Instructions

  • Add warm water to a large, shallow bowl. Quickly dip the rice paper wraps in the warm water for a few seconds. Lay the two rice paper wrappers beside each other, overlapping around an inch and a half in the center.
  • Now layer. First lay down the lettuce leaves, then the vermicelli noodles, tofu, and vegetables. 
  • Fold all the ends of the wrap paper wrap in over the fillings, and then roll it over itself to create a giant, fresh spring roll. Enjoy with my peanut sauce or your favorite dip of choice. 

Notes

  • Reuse the water from cooking your noodles to soften the rice paper for wrapping.
  • Use your favorite type of noodle, so long as it is thoroughly cooked.
  • For soy allergies, swap tofu for seitan, chickpeas, or soy-free tofu.
  • Serve your roll with any dip you like. 

Nutrition

Serving: 1roll | Calories: 685.7kcal | Carbohydrates: 132.6g | Protein: 20.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 1.8g | Cholesterol: 3.4mg | Sodium: 481.7mg | Potassium: 405.3mg | Fiber: 6.5g | Sugar: 5.4g | Vitamin A: 8893.4IU | Vitamin C: 63.7mg | Calcium: 234.9mg | Iron: 4.5mg