A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
Let marinate at room temp for 10 minutes, stirring frequently.
Meanwhile, place the noodles in a medium bowl.
Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
Drain well and snip into 2-inch pieces.
Set aside.
Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
Sprinkle with basil/mint leaves.
Fold the bottom edge over the filling; fold in both sides and roll up tightly.
Press to seal.
Place on a plate seam side down; cover with plastic wrap.
Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
Serve as a dipping sauce with the spring rolls.
NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
Remove and let drain on a clean dish towel.
Do not stack the rice papers; they will stick together.
NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
Remove and let drain on a clean dish towel.
Do not stack the rice papers; they will stick together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 86 | ||
Calories from Fat: 54 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1293.1mg | 45 % | |
Potassium 131mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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