Fresh Spring Rolls with Spicy Chili Lime Dipping Sauce

Fresh spring rolls look impressive but are surprisingly simple to make - just chop, roll, and serve. Packed with crunchy vegetables, silky pho noodles, and creamy avocado, they're finished with a bright chili lime dipping sauce that ties everything together.

Fresh Spring Rolls with Spicy Chili Lime Dipping Sauce

Prep time

25 mins
cook time

-
servings

2-4
Author

@anettvelsberg

Ingredients

10–12 round rice paper wrappers
4 oz Lotus Foods Organic Traditional Pho Rice Noodles
1 head butter lettuce, leaves separated
1 large carrot, julienned
2 cups purple cabbage, thinly sliced
1 English cucumber, thinly sliced
1 avocado, sliced
½ cup fresh mint leaves (or cilantro, Thai
basil, or regular basil)

Dipping Sauce

3 tbsp lime juice (~2 limes)
2 tbsp rice vinegar
2 tbsp fish sauce (or coconut aminos for a
plant-based version)
1 tbsp maple syrup or honey
1 garlic clove, minced
1 small red chili, thinly sliced

product used in the recipe

Organic Traditional Pho Rice Noodles

1

Place noodles in a heatproof bowl and cover with boiling water. Soak for 4 mins, then drain and rinse under cold water. Set aside.
2

Whisk dipping sauce ingredients in a small bowl. Taste and adjust seasoning as needed. Set aside.
3

Fill a large shallow dish or pie pan with warm water. Dip one sheet of rice paper for ~10–15 seconds until soft and pliable. Place on a clean damp surface.
4

Working on the lower third of the wrapper, layer a small number of noodles, a lettuce leaf, a few pieces of carrot, cabbage, cucumber, a slice or two of avocado, and a few herb leaves. Do not overfill.
5

Fold the sides of the rice paper inward, then roll up tightly from the bottom to enclose the filling. Repeat with remaining wrappers and filling.
6

Serve immediately with the dipping sauce.