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Dinner

Vegetable spring rolls in rice paper (Vietnam)

Makes 8 servings

 

Prep time: 25 min

Difficulty: Easy

Cannot be frozen

Ingredients

1 cup

carrots, peeled and julienned

1 cup

cucumber, rinsed, seeded and julienned

1 cup

scallions, rinsed and finely chopped

1 cup

mung bean sprouts

1

small red bell pepper, seeded and julienned

2

ripe avocados, julienned

4

lettuce leaves, finely chopped

½ cup

fresh cilantro, finely chopped

¼ cup

fresh mint, finely chopped

1½ cups

glass noodles

16

rice paper wrappers

Directions

  1. Toss all the ingredients except the rice paper in a large bowl.
  2. Fill a large bowl with warm water. Dip one rice wrapper into the warm water for 1-2 seconds to soften. Do not over soak the rice paper wrappers. Gently shake off any excess water. Lay the wrapper flat.
  3. Soften the glass noodles in boiling salted water, drain and dry well.
  4. Place vegetable filling and glass noodles slightly off-center on the rice paper, leaving about 2 inches uncovered on each side. Fold the sides inward, and tightly roll the wrapper. Repeat the process with the remaining ingredients.
  5. Cut into pieces and serve with your favourite dipping sauce.

Nutritional Information

Makes 8 servings

 

Amount per serving

Calories

166

Total fat

7 g

Saturated fat

1 g

Cholesterol

0 mg

Sodium

61 mg

Carbohydrate

25 g

Dietary fibre

5 g

Sugars

2 g

Protein

3 g

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