Cooking on Campus

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Vegetarian Cuon (Spring Rolls)

Ingredients

  • 1 oz. vermicelli rice noodles
  • 4 cups water
  • 1 medium carrot, cut into matchsticks
  • ¼ cup rice wine vinegar
  • ¼ cup bean sprouts
  • ½ cup cucumber, cut into matchsticks
  • 4 scallions, cut into matchsticks
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon fresh jalapeno, deveined, deseeded and minced (optional)
  • 4 rice paper wrappers
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