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Fresh Spring Wrap Recipe Easy Homemade Light Crunchy Bite Ideas

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These fresh spring wraps combine crisp veggies, fresh herbs, and a tangy dipping sauce wrapped in delicate rice paper for a light, crunchy, and refreshing bite. Perfect for quick lunches, snacks, or gatherings.

Ingredients

  • Rice paper wrappers (8-inch diameter)
  • Carrots, julienned
  • Cucumber, thinly sliced or julienned
  • Red bell pepper, thinly sliced
  • Leafy greens (butter lettuce or spinach)
  • Mint leaves
  • Cilantro
  • Basil (optional)
  • Cooked shrimp, sliced chicken breast, or tofu strips (optional)
  • Cooked and cooled rice vermicelli noodles (optional)
  • Hoisin sauce
  • Peanut butter (smooth or crunchy)
  • Fresh lime juice
  • Minced garlic
  • Minced ginger
  • Chopped peanuts
  • Chili flakes or sriracha (optional)

Instructions

  1. Julienne carrots, cucumber, and red bell pepper into thin matchsticks. Tear or chop leafy greens into manageable pieces. Rinse and dry fresh herbs like mint and cilantro.
  2. Cook rice vermicelli noodles according to package instructions (usually 3-4 minutes). Drain, rinse under cold water, and toss with a little sesame oil to prevent sticking (if using).
  3. Prepare protein if using: slice cooked shrimp or chicken thinly, or press and cut tofu into strips or cubes.
  4. In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, minced garlic, and ginger. Add water a tablespoon at a time to reach desired consistency. Sprinkle with chopped peanuts and chili flakes if desired.
  5. Fill a large shallow dish with warm water. Submerge one rice paper wrapper fully for about 15-20 seconds until pliable but not overly soft. Lay it flat on a clean surface.
  6. On the softened rice paper, place a small handful of leafy greens near the bottom third. Add carrot, cucumber, bell pepper, herbs, some noodles (if using), and protein if desired. Avoid overstuffing.
  7. Fold the bottom edge over the filling, then fold in the sides snugly. Roll upward firmly but gently until sealed.
  8. Repeat soaking and rolling until all ingredients are used.
  9. Serve immediately for best texture and freshness.

Notes

Soak rice paper wrappers in warm water for 15-20 seconds until pliable but not too soft to avoid tearing. Use fresh herbs for best flavor. Wraps are best eaten fresh but can be stored in the fridge up to 4 hours covered with a damp towel. Avoid freezing as it affects texture.

Nutrition

Keywords: fresh spring wraps, rice paper rolls, healthy snacks, light lunch, gluten-free, vegan option, easy recipe, crunchy veggies, dipping sauce

Find it online: https://evabakery.com/fresh-spring-wrap-recipe-easy-homemade-light-crunchy-bite-ideas/