This is a new favorite — so light and delicious! My sister-in-law Nancy stopped by an Asian market and got the expert instruction on how to make these spring rolls.
Start by deciding what you want in them and prepare — this photo shows all we used: rice noodles, cucumbers, carrots, radishes, bean sprouts, lettuce, eggplant, avocado, yellow peppers, arugula, grape tomatoes, sesame seeds, fresh mint and cilantro.
Next you’ll need rice paper — we used Bamboo Tree brand as recommended by the owner of the Asian market. She also gave Nancy a tip — soak in cold water instead of the hot recommended on the package. Simply take out one piece at a time and immerse in cold water (we filled up a plate and placed in there) and rub until saturated, flip over and repeat. Take it out of the water and put it on a plate, it will feel flimsy at this point — load up with the prepared filling and then roll it up like a burrito. The rice paper will stretch and is quite strong, it will keep all the contents inside. Then dip in your favorite sauce — we used East Meets West Oriental Blend brand. Enjoy!