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Light spring rolls filled with fresh vegetables and glass noodles are a vegetarian classic. A healthy, family-friendly appetizer with clean eats appeal.
Cook the glass noodles according to package instructions, drain, rinse with cold water, and set aside.
Cut carrot, cucumber, red bell pepper, and romaine lettuce into thin matchsticks. Chop the cilantro and mint leaves.
Prepare a wide shallow bowl of warm water. Dip each rice paper wrapper in the water for 5 seconds, just until soft and pliable.
Lay the softened rice paper on a damp kitchen towel, arrange a small amount of glass noodles, vegetables, and herbs across the lower third of the wrapper.
Roll the spring roll tightly: fold the bottom over the filling, fold in the sides, then roll up all the way, using firm yet gentle pressure to secure the filling.
For dipping sauce, whisk together soy sauce, lime juice, sesame oil, and sugar until combined. Serve immediately with prepared rolls.
