Sweet Chili Spring Rolls

Fresh, vibrant, and packed with herbs! These spring rolls are light, crunchy, and perfect for dipping in sweet chili sauce.

Ingredients (Makes 10 – 12 rolls)

For the rolls:

• 10 – 12 rice paper wrappers
• 4 oz vermicelli rice noodles
• 1 cup cooked shrimp (halved lengthwise) or 1 cup firm tofu (pan-seared or baked, sliced)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup shredded red cabbage
• ½ cup fresh mint leaves
• ½ cup fresh basil leaves
• Optional: butter lettuce leaves for extra crunch

For serving:

• Azeka’s Sweet Chili Sauce

Instructions

1. Prepare the noodles
   Cook vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
   
2. Prep fillings
   Slice vegetables, herbs, and protein so everything is ready to assemble.
   
3. Soften rice paper
   Fill a shallow dish with warm water. Dip one rice paper wrapper for about 5–10 seconds until pliable (not too soft, it will continue to soften as you work).
   
4. Assemble the rolls
   Lay the wrapper flat on a clean surface. In the center, layer:
   • A small handful of noodles
   • Shrimp or tofu
   • Carrots, cucumber, and cabbage
   • Mint and basil leaves
     
5. Roll it up
   Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito.
   
6. Repeat
   Continue with remaining wrappers and fillings.
   
7. Serve
   Serve immediately with Azeka’s Sweet Chili Sauce for dipping.

Tips

• Don’t overfill – less is easier to roll and keeps them neat.
• Keep finished rolls under a damp towel to prevent drying out.
• Slice in half for a more polished presentation.

Seasonal Note

Fresh herbs like mint and basil are at their peak in spring – this is where these rolls really shine.