These Vietnamese summer rolls not only fill you up, but they can be made for pennies and are a perfect snack or light lunch.
1199 per serving
- 4 ounces whole-wheat vermicelli rice noodles
- 8 spring roll wrappers
- fresh chives, (optional)
- 1 avocado, thinly sliced
- 1/2 cup fresh basil leaves
- 1-1/2 cup carrot, cut into matchsticks
- 3/4 cup cucumber, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 2 tablespoons cilantro, chopped
Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
Fold bottom of wrapper tightly over fillings.
Roll over once, tuck in sides, and finish rolling. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauce, or refrigerate, up to 2 hours.
For the dipping sauce, combine 2 packets of hot mustard sauce and 4 packets of duck sauce. Stir and dip away!