Description
These Spicy Noodle Spring Rolls are a fresh and vibrant appetizer featuring delicate rice paper wrappers filled with rice vermicelli noodles, crisp vegetables, and fresh herbs, all tossed in a flavorful spicy chili sauce. Paired with a creamy and tangy peanut dipping sauce, they make for a light and healthy dish perfect for warm weather and quick meals.
Ingredients
For the Spring Rolls
- 8 rice paper wrappers
- 4 ounces rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- 2 green onions, sliced
- 1 tablespoon sriracha
- 1 tablespoon sweet chili sauce
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- 1 teaspoon sriracha (optional)
Instructions
- Cook Noodles: Cook the rice vermicelli noodles according to the package directions, usually by soaking or boiling briefly. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Prepare Noodle Mixture: Toss the drained noodles with sriracha and sweet chili sauce until well combined to infuse them with a spicy, sweet flavor.
- Soften Rice Paper Wrappers: Fill a shallow dish with warm water. Soak one rice paper wrapper for about 10–15 seconds, just until it becomes pliable but not too soft to tear.
- Assemble the Rolls: Lay the softened rice paper flat on a clean surface. Place a small amount of the noodle mixture in the center, then layer on shredded carrots, julienned cucumber, sliced red bell pepper, shredded purple cabbage, fresh cilantro leaves, fresh mint leaves, and sliced green onions.
- Roll the Spring Rolls: Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly. Roll up firmly to enclose the filling completely, forming a neat spring roll.
- Repeat: Repeat the soaking, filling, and rolling process with the remaining rice papers and filling ingredients.
- Make Peanut Dipping Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Add warm water one tablespoon at a time to thin out the sauce to desired consistency.
- Serve: Serve the fresh spring rolls immediately with the peanut dipping sauce on the side.
Notes
- Add cooked shrimp, tofu, or chicken inside the rolls for extra protein.
- Keep finished rolls covered with a damp towel to prevent them from drying out before serving.
- Best served fresh, as rice paper wrappers can dry out and become less pliable over time.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
