These spring rolls are a fresh and flavorful take on a classic, perfect for a light meal or appetizer.
Combine the shredded carrot, chopped green onion, sliced napa cabbage, and fresh cilantro in a large bowl.
Mix gently to avoid bruising the herbs.
Cook the rice noodles according to package instructions, then drain and set aside.
Rinse the noodles with cold water to prevent sticking.
Prepare the rice paper by dipping each sheet in warm water for 10 seconds, then place on a clean dish towel.
Ensure the rice paper is soft but not overly wet to avoid tearing.
Place a portion of the vegetable mixture and noodles onto the softened rice paper, then add Thai basil and mint leaves.
Keep the filling compact to make rolling easier.
Roll the rice paper tightly around the filling, folding in the sides as you go.
Use gentle pressure to avoid tearing the rice paper.
Mix soy sauce, rice vinegar, sugar, and minced garlic in a small bowl to create the dipping sauce.
Adjust the sweetness or tanginess to your preference.
Serve the spring rolls with the dipping sauce on the side.
Arrange the rolls neatly for an appealing presentation.
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