Fresh Spring Rolls

• 분량: 12 servings
• 활동 시간: 30 minutes
• 총 시간: 30 minutes

재료

1/3 cup hot water

2 tablespoons chopped peanuts, (for garnish)

12 rice paper spring roll wrappers

6 oz vermicelli rice noodles or rice (cooked)

1 head lettuce, (washed)

1 red bell pepper, (thinly sliced)

1 yellow bell pepper, (thinly sliced)

1 large carrot, (thinly sliced)

1 cup thinly sliced purple cabbage

2 Perisian cucumbers or 1 small cucumber, (thinly sliced)

1 avocado, (pitted, peeled and thinly sliced)

Handful of Fresh mint, basil (regular or Thai), and cilantro leaves

방향

To make the dipping sauce, in a medium bowl, stir together the peanut butter hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha. Whisk in the hot water until sauce is smooth. If the sauce is too thick, you can add a little more water until desired consistency is reached. Pour in a serving bowl and garnish with chopped peanuts. Set aside until ready to serve.

To assemble the spring rolls, fill a wide, shallow bowl or pie plate with warm water. Dip one rice paper wrap in the water and let soften for about 20 seconds, or until pliable. Carefully remove the paper from the water and lay flat on a damp, lint-free dish towel.

Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place about 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado. Top with a few fresh herb leaves.

Pick up the end of the rice paper closest to the filling and tightly wrap it over the veggies. Fold over the sides, like you are making a burrito. The paper will stick to itself, holding everything inside. Finish rolling until you have a tight spring roll. Place on a platter, seam side down or cut with a sharp knife on the diagonal. Repeat the process with remaining ingredients.

Serve with peanut dipping sauce.

영양 정보

• 칼로리: 217 kcal
• 지방 전체: 9 g
• 포화 지방: 2 g
• 불포화 지방: 6 g
• 콜레스테롤: 2 mg
• 나트륨: 297 mg
• 탄수화물 전체: 31 g
• 식이섬유: 3 g
• 총 당류: 3 g
• 단백질: 6 g