Fresh Spring Rolls
Ingredients
The filling
-
4
ounces
vermicelli noodles or other rice noodles
-
8
large
rice paper wrappers
-
1
carrot, julienned
-
½
English cucumber
julienned
-
3
ounces
extra-firm tofu, cut into strips
-
1
jalapeño pepper, stemmed, seeded, and cut into strips
-
1
mango, peeled and cut into strips
-
1
avocado, cut into strips
-
fresh basil, mint, and cilantro leaves
For dipping
Instructions
- Prepare the noodles according to the package instructions, then drain and rinse under cold water.
- Fill a large bowl with warm water and dampen a clean kitchen towel, spreading it over a flat work surface.
- Soak a spring roll wrapper in the warm water for 15 seconds until pliable, then lay it flat on the kitchen towel.
- Add some noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, and herbs in the center of the wrapper.
- Fold the sides of the wrapper over the fillings and roll tightly to seal the spring roll.
- Repeat with the remaining wrappers and fillings.
- Serve with peanut sauce for dipping.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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