Instructions

• Prepare the vegetables: Julienne or thinly slice the carrots, onions, bell peppers, and cucumbers. Tear or chop the lettuce into smaller pieces.
• Spring roll wrappers are readily available at supermarkets. They're typically made from wheat but if you're using rice paper spring roll wrappers make sure you soak them in water before wrapping to achieve the desired consistency. Set aside your spring roll wrappers.
• Layer the fillings: Place a few leaves of lettuce on the spring roll wrappers, leaving some space at the sides. Add a spoonful of rice noodles (optional) on top of the lettuce. Then add a few strips of assorted vegetables and a few sprigs of herbs on top of the noodles.
• Roll 'em up: Start by folding the sides of the spring roll wrapper over the filling. Tightly roll the bottom edge of the wrapper over the filling, tucking it in and rolling it up. Continue to roll, keeping it tight, until you reach the end of the wrapper.
• Repeat steps 2-4 with the remaining wrappers and fillings.
• Heat cooking oil in a deep frying pan or pot over medium heat.
• Carefully place the vegetable rolls into the hot oil, seam side down. Fry them for about 2-3 minutes until they're golden brown and crispy.
• Once fried, remove the vegetable rolls from the oil and place them on a paper towel-lined plate to absorb excess oil.
• Serve and enjoy: Cut the vegetable rolls in half diagonally and serve with BBQ or sweet chili sauce.