Mint and Rice Noodle Spring Rolls
Wrapping spring rolls is a balance between getting them tight enough to hold together, but not so tight the thin wrappers break! It’s like riding a bike: Once you’ve got it, you’ve got it, and then spring rolls can be very quick and fun to make.
Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1 package (3 oz.) clear bean thread noodles
- 1 Tbsp. soy sauce
- ½ tsp. ground ginger
- 1 tsp. sesame oil
- ¼ cup shiitake mushrooms, diced
- 12 spring roll wrappers
- 1 medium cucumber, peeled and cut into matchsticks
- 1 bunch fresh mint
- Break noodles in half to make smaller pieces, then submerge in 1 cup hot water until soft, about 5 minutes. Drain.
- In a large bowl, toss together the hot noodles with the soy sauce, ginger, sesame oil, mushrooms, and carrots, tossing well to combine.
- In a large shallow pan, carefully submerge spring roll wrappers, one at a time, in warm water until just barely soft. Remove from water and place a bit of lettuce in the center of the wrapper. Add about 2 tablespoons of noodles mixture and a few slices of cucumber and place 5 to 6 mint leaves on top.
- Fold the bottom of the wrapper over the filling, fold in each side, then roll.