Fresh Vietnamese Spring RollsFresh Vietnamese Spring Rolls

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: My skin has been really reactive this week — the rash on my cheeks came back and my joints have been swollen enough that typing in class was uncomfortable. I've been trying to be more intentional about what I eat on flare weeks.

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Packed with raw vegetables that are high in antioxidants and anti-inflammatory compounds; avocado adds healthy fats that support cellular health; no cooking means nutrients are fully preserved

Ingredients (makes 6 rolls)

Rolls

• 6 rice paper wrappers

• 1 cup rice vermicelli noodles, cooked and cooled

• 1 avocado, sliced

• 1 red bell pepper, julienned

• 1 large carrot, julienned or peeled into ribbons

• 1 cucumber, julienned

• 2 green onions, sliced

• 1 cup butter lettuce or romaine, torn

• Small handful of fresh mint or cilantro (optional)

Dipping sauce

• 3 tbsp hoisin sauce

• 1 tbsp peanut butter

• 1 tbsp warm water to loosen

• 1 tsp lime juice

• Crushed peanuts to top (optional)

Steps

1. Prep everything first — This is the most important step. Cut all your vegetables before you touch a single rice paper. Once you start rolling you need everything within arm's reach or the wrappers will dry out and tear. Lay everything out in separate piles.

2. Cook the noodles — Soak or boil the vermicelli according to the package. Drain, rinse under cold water, and set aside. They should be completely cool before rolling.

3. Make the dipping sauce — Whisk together hoisin, peanut butter, warm water, and lime juice until smooth. It should be thick enough to coat a spoon but still loose enough to dip into. Top with crushed peanuts if using and set aside.

4. Soften the wrappers — Fill a wide shallow dish or pan with warm water — not hot, just warm. Submerge one rice paper wrapper for about 10 to 15 seconds until it's just pliable but still slightly firm. It will continue to soften as you work so pull it out before it feels fully soft or it will become sticky and unworkable. Lay it flat on a clean damp surface.

5. Roll — Place a small amount of noodles in the lower third of the wrapper. Layer lettuce, avocado, pepper, carrot, cucumber, green onion, and herbs on top. Don't overfill — less is more here or they'll burst. Fold the bottom edge up over the filling, fold in both sides, then roll tightly upward. The wrapper will seal itself.

6. Plate — Arrange the rolls seam side down on a plate. Serve immediately with the dipping sauce alongside — rice paper dries out fast so don't let them sit too long before eating.