Fresh Spring Rolls

• 분량: 22-ish rolls
• 활동 시간: 40 minutes
• 총 시간: 60 minutes

재료

1 package spring roll rice wrappers

1 package 8 oz vermicelli rice noodles

1 large carrot (shredded or sliced into thin strips)

1 large English cucumber (thinly sliced)

2 bell peppers (thinly sliced)

1/4 cup pickled ginger (thinly sliced)

Optional: 1 lb cooked shrimp (deveined, tails removed, sliced in half to spread thinner) or substitute chicken cooked in teriyaki, hoisin, etc.

Handfuls arugula and/or spinach or leafy lettuce

1 bunch fresh mint leaves

1 bunch fresh basil leaves

1 bunch fresh cilantro

Chili Peanut Dipping Sauce

3/4 cup sweet chili sauce

2/3 cup peanut butter

3 Tbsp low-sodium soy sauce

2 Tbsp lime juice (or more to taste)

1 tsp hoisin sauce

방향

1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Optional: add a bit of seasoning, see notes.

2. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.

3. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak until soft.

4. Layer with several leaves of arugula or spinach, a few slices of each veggie, a few shrimp, a few leaves of each herb, a pinch of noodles, and a few more arugula or spinach leaves on the part of the spring roll closest to you.

5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

For the peanut sauce:

Add all ingredients to a food processor or blender and pulse until smooth.

노트

From Rachel:

I think rice noodles are boring, especially if using just vegetables or just shrimp. So sometimes I add a few tablespoons of fish sauce, soy sauce, lime juice, and mirin to the noodles.

영양 정보

• 칼로리: 80 kcal
• 나트륨: 36 mg
• 탄수화물 전체: 18 g
• 식이섬유: 1 g
• 총 당류: 4 g
• 단백질: 1 g