Vegan Bites: Fresh Spring Rolls

 Easy Peasy Veggie Wrap

Rice/Glass Noodles

O had her first taste of rice noodles in Thailand last week.

She ate them every day after that.

Back in Shanghai, we brought out our stock of Vietnamese rice paper(we buy from Asian grocers in Canada and bring to Asia in our suitcase?!?). Then we hit the grocery store here to pick up a bag of rice noodles and Thai basil.

Prep and price for handmade fresh spring rolls is minimal.

Options for filling are endless.(Good recipe for using up random veggie bits!)

Little and big kids can help with the stuffing, rolling...and eating!

Fresh Spring Rolls

~Vietnamese rice paper wraps (small circles are easier to fill & handle)

~rice noodles (also called glass noodles, rice vermicelli and a variation; mung bean vermicelli)

~Thai basil, cilantro, chives or other favourite fresh herbs

~veggies (coloured assortment, cut in thin strips)

~avocado 

Cook rice noodles by dropping a handful in boiling water and allowing to soften.

Heat small pan of water that will accommodate size of your Vietnamese rice paper, laying flat. The temperature should be warm enough to be able to handle. Immerse sheets one by one, until they are soft and pliable. Use them as soon as they are taken out of the warm water.

Lay soft rice paper flat. Add a pinch of rice noodles in the middle. Add veggies pointing center outwards, a slice of avocado and sprig of herb. Fold in half and roll. Dipping sauce as desired...or not;)