In a large bowl, combine the carrots, scallions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature for 10 minutes, stirring frequently.
Place noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until softened. Drain well and snip into 2" pieces.
Soften rice paper round in warm water. Place about 2 tablespoons of the noodles and 2 tablespoons of the vegetable mixture on each rice paper round, about 1" from the lower edge. Sprinkle with basil. Fold the bottom edge over the filling, fold in both sides and roll up tightly.
Dipping sauces can be kept refrigerated for about one week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 16|
|Calories from Fat: 29 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 267.3mg||9 %|
|Potassium 60.2mg||2 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7.8g|
|Protein 1.2g||2 %|
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: 66
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.