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Vegetable Spring Rolls with Rice Noodles

Vegetable Spring Rolls with Rice Noodles

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Courtesy of Thai Kitchen

Vegetable Spring Rolls

Prep Time: 45 minutes
Refrigerate: 30 minutes
Makes 12 servings


  • 7 oz (1/2 package) Thai Kitchen Stir-Fry Rice Noodles
  • 12 round rice paper wrapper (8 1/2-inch)
  • 2 large red bell peppers, thinly sliced
  • 2 large cucumbers, peeled, seeded and cut into thin strips
  • 3/4 cup shredded carrots
  • 2 medium avocados, peeled, seeded and thinly sliced
  • 2 Tbsp chopped fresh cilantro
  • 1/4 cup chopped peanuts
  • Thai Kitchen Sweet Red Chili Sauce for dipping


  1. Bring a large pot of water to boil.
  2. Remove from heat and add rice noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm.
  3. Drain well. Place in large bowl with cold water and separate noodles fully. Set aside.
  4. Fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water and wet completely.
  5. Place rice paper wrapper on work surface and blot dry with paper towel.
  6. Place 1/3 cup drained rice noodles along the bottom third of rice paper, then layer with 4 bell pepper strips, 8 cucumber strips, 1 Tbsp carrot, 2 avocado slices, 1/2 tsp cilantro and 1 tsp peanuts.
  7. Fold in left and right sides, then gently roll up tightly to enclose filling.
  8. Place spring roll on platter or tray and cover with a damp paper towel.
  9. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
  10. Refrigerate platter at least 30 minutes or up to 2 hours, then serve with dipping sauce.


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