Rec: Dinner Tonight: Vegetable Spring Rolls

[Guest guest]

I've already tried these (had a wrapper with a hole it, couldn't very well

leave it to be served to my hubby like that *GRIN*) I love them! I used

rice noodles instead of the bean ones because that's what I had on hand.

 

 

* Exported from MasterCook *

 

Vietnamese Soft Spring Rolls

 

Recipe By :Cooking Light Magazine, Sept. 1998, page 131

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce cellophane noodles -- uncooked (bean threads)

1 1/3 cups romaine lettuce -- shredded

2/3 cup shredded carrot

2/3 cup bean sprouts -- fresh

1/4 cup firm tofu -- crumbled

1/8 cup thinly sliced green onions

1 1/3 tablespoons fresh mint -- thinly sliced

1 1/3 tablespoons fresh cilantro leaves

1 1/3 tablespoons fresh basil leaves -- thinly sliced

2/3 tablespoon low-sodium soy sauce

2/3 teaspoon dark sesame oil

4 rice paper wrappers -- (8-inch)

Hoisin Dipping Sauce

1/3 cup hoisin sauce

1/8 cup water

1 1/3 tablespoons rice vinegar

2/3 tablespoon low-sodium soy sauce

1 1/3 teaspoons chile paste with garlic

 

Combine bean threads and hot water to cover in a bowl; let stand 20 minutes.

Drain; cut into 2-inch pieces with scissors. Combine bean threads, lettuce,

and next 9 ingredients (lettuce through oil).

 

Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice

paper sheet in dish of water. Let stand 2 minutes or until soft. Place

rice paper sheet on a flat surface. Spread about 1/2 cup bean thread

mixture in center of wrapper. Fold sides of rice paper sheets over filling,

and roll up jelly-roll fashion. Gently press seam to seal; place, seam side

down, on a serving platter (cover to keep from drying). Repeat procedure

with remaining rice paper and bean thread mixture. Slice each roll in half

crosswise. Serve with Hoisin Dipping Sauce.

 

Hoisin Dipping Sauce: Combine all ingredients; cover and chill.

 

Serving size: 1 spring roll and about 2 tablespoons sauce

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 112 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g

Protein; 21g Carbohydrate; 1mg Cholesterol; 581mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0