Vegetable and Noodle Filled Spring Rolls

Spring roll skins are magical. Made of tapioca starch, rice starch, salt and water they look like thin plastic disks. But give them a brief, 30-second soak in tepid water and they become pliable and translucent. Look for spring roll skins in Asian markets; stored in the kitchen cabinet, they'll keep for months. These can be made up to 4 hours ahead. Once rolled, place on a lightly oiled platter, cover with dampened paper towels and plastic wrap and store at room temperature.
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 spring rolls
Share This Recipe

Ingredients

4 ounces thin noodles, broken in thirds (Asian or spaghettini)

1 cup fresh cilantro, 1/2 cup whole leaves, 1/2 cup chopped

1/2 cup thinly sliced red bell peppers

3 tablespoons lime juice

1/2 teaspoon coarse kosher salt

2 Kirby cucumbers, peeled, halved lengthwise, seeded and thinly sliced crosswise 

1 carrot, peeled, quartered lengthwise and cut into thin strips

1 carrot, peeled, quartered lengthwise and cut into thin strips 

1/3 cup creamy peanut butter

1 1/2 teaspoons honey

Eight 8-inch spring roll skins

Directions

  1. Cook the noodles until al dente in a pot of boiling water according to package directions, and then drain. 
  2. Toss together the cilantro leaves, bell peppers, 1 tablespoon of the lime juice, the salt, carrots, cucumber and noodles in a large bowl. Stir together the peanut butter, honey, chopped cilantro, 3 tablespoons warm water and the remaining 2 tablespoons lime juice in a small bowl. 
  3. Working with 1 spring roll skin at a time, soak it in a pan of tepid water until soft and pliable, about 30 seconds. Lift it out and place on a work surface. Spoon some of the noodle-vegetable mix onto the end of the spring roll skin closest to you. Roll it away from you once, enclosing the mixture, then fold the sides over the filling and roll the spring roll up. Repeat with the remaining spring roll skins and filling and serve with the peanut sauce.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.