Name: Vegetable-Filled Summer Rolls
Prep time: 35 min
Cook time: 35 min
Yield: 16
Ingredients: 16 rice paper sheets -; Rice noodles - ½ (16 ounce) package; Lettuce - 16 leaves; Shredded red cabbage - 1 cup; Shredded green cabbage - 1 cup; Bean sprouts - 1 cup; Pea sprouts - 1 cup; Chopped fresh cilantro - ⅔ cup; Carrot, shredded - 1 medium; Avocado, sliced - ½ medium; Red bell pepper, sliced - ½ medium; Green bell pepper, sliced - ½ medium; Yellow bell pepper, sliced - ½ medium

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable-Filled Summer Rolls

1. 16 rice paper sheets -

2. Rice noodles - ½ (16 ounce) package

3. Lettuce - 16 leaves

4. Shredded red cabbage - 1 cup

5. Shredded green cabbage - 1 cup

6. Bean sprouts - 1 cup

7. Pea sprouts - 1 cup

8. Chopped fresh cilantro - ⅔ cup

9. Carrot, shredded - 1 medium

10. Avocado, sliced - ½ medium

11. Red bell pepper, sliced - ½ medium

12. Green bell pepper, sliced - ½ medium

13. Yellow bell pepper, sliced - ½ medium

How to cook deliciously - Vegetable-Filled Summer Rolls

1. Stage

Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.

2. Stage

Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.