Forbidden Rice Ramen Spring Rolls

by Laura on September 5, 2017

in Appetizers, Featured Recipe, Recipes, Vegetables

RiceRamenSpringRolls

Veggie Spring Rolls

This recipes has been hanging around in my ‘I have to try this’ pile for some time now. This past weekend, I finally got around to making these delicious spring rolls, a recipe from Lotus Foods. This morning, everyone went to school with them packed in their lunch — I believe we have a new family favorite!

  • 2-2.8 ounce packages Organic Lotus Foods Forbidden Rice Ramen Noodles.
  • 1 cup grated carrots
  • 1 thinly sliced avocado
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup fresh mint leaves
  • 8, 8-inch spring roll rice paper wrappers.

Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh strainer until you roll the spring rolls.

To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel.

In the middle of the rice paper, add some carrots leaving about an inch on the right and left sides. Then sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you).

Repeat with the rest of your carrots, noodles, herbs and avocado.

Serve immediately with peanut sauce and/or tamari.

Serves: 2

Source: Lotus Foods

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