Fresh Spring Rolls Recipe

• 份量: 12 servings
• 總時間: 30 minutes

食材

▢ 3 large carrots julienned

▢ 1 cucumber julienned

▢ 1 large red pepper julienned

▢ ½ cup cilantro chopped (or mint)

▢ 1 cup red cabbage about half a head

▢ ½ cup green onion finely sliced

▢ 1 Avocado

▢ ½ cup peanuts crushed

▢ 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)

▢ 12 Spring roll wrappers

▢ Peanut sauce (below)

•⅓ cup creamy peanut butter

•2 tablespoons rice vinegar

•2 tablespoons reduced-sodium tamari or soy sauce

•2 tablespoons honey or maple syrup

•1 tablespoons toasted sesame oil

•2 cloves garlic, pressed or minced

•2 to 3 tablespoons water, as needed

步驟

Cook noodles according to package instructions, drain and rinse with cold water.

Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.

Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).

Fill a 9” round pie dish or cake pan with hot water.

Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.

Lay the wrapper on the moist tea towel.

Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.

Fold up the edges and then roll the spring roll tightly.

Repeat until all the ingredients have been used.

Serve immediately dipped in homemade peanut sauce!

營養

• 每份大小: 1 spring roll
• 卡路里: 206 kcal
• 總脂肪: 6 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 5 g
• 膽固醇: 2 mg
• 鈉: 148 mg
• 總碳水化合物: 32 g
• 膳食纖維: 3 g
• 總糖: 1 g
• 蛋白質: 6 g