Rainbow Veggie Spring Roll

Super Easy to make

These spring rolls make a fresh and surprisingly satisfying lunch, especially with many vegetables and a spicy sauce on the side for dipping. You can prep all the vegetables several days to make daily lunch quickly.

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Ingredient :

red pepper
green pepper
red cabbage
carrot peeled and finely grated
rice vermicilli
olive oil
turmeric
1 clove garlic
salt
black pepper
spring roll wrappers

Prepare the vegetables by washing them thoroughly and then cutting all vegetables into small pieces with slicing blade to finely slice the bell peppers and the red cabbage. then used the grating blade to finely grate the carrot.

Boil some water and then add in the rice or bean vermicelli, soak the noodles.
Heat some extra virgin olive oil in a frying pan and add a finely minced garlic clove. Once you have finished soaking the noodles, drain it and throw them into the pan with the oil and garlic. Add a little bit of turmeric, pepper, salt and all of the ingredients together for a minute.
Once you have prepared all of ingredients, separate them into bowls and make easy to rolls together.

4. Take a spring roll wrapper and dip it into full of water for around 3-4 seconds. Shake off the excess water and place the wrapper onto the cloth.

5. Now placing all the ingredients onto the wrapper.

6. Fold both the top and bottom of the wrapper over the ingredients.

7. Serve with the dipping sauce.