Vegetarian Spring Rolls

December 4, 2015 by Kari Karch

You eat with your eyes and this is one of those dishes you want to just stare at its so gorgeous! Fresh is key here so make sure you have good quality ingredients for this recipe. Happy Eating!


preparation time
10 mins

cook time




1 english cucumber cut into thin strips

1 red bell pepper cut into thin strips

1 cup red cabbage cut into thin strips

0.5 cup carrots thinly sliced

1 package rice vermicelli noodles cooked, chilled, and cut in half

1 package rice paper rounds

1 cup cooked shrimp chilled, sliced in half



In a large bowl, place about 1 cup of hot water. Using a large work surface, place all of your ingredients out close to your work station. Dip the rice paper into the hot water and let soak for about 30 seconds. Remove and place on surface. Pile a small amount of each ingredient (not the chili sauce) on top of each other and tightly roll the paper. Be careful not to tear the rice rounds. Slice on the bias and serve alongside the sweet chili sauce for dipping.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.