Fresh Spring Rolls with Peanut Dipping Sauce

15 35 226
Ingredients Minutes Calories
Prep Cook Servings
30 min 5 min 8
Fresh Spring Rolls with Peanut Dipping Sauce
Health Rating

Ingredients


86 gm Rice noodles, dry (thin brown rice noodles - maifun)
1 cup sliced Carrots (julienned)
1 cup Cucumber (seeded and julienned)
1 cup shredded Red cabbage (julienned)
1 mango Mango (large, cut into 1/4-inch matchsticks sticks)
1/2 cup Mint, fresh
1/4 cup Cilantro (coriander)
1/4 cup Green onion, scallion, ramp (cut into 1/4-inch rings)
8 piece Rice paper (large)
1/2 cup Peanut butter, natural (peanut sauce)
1 tbsp Honey, raw (peanut sauce)
3 tbsp Tamari, gluten free, reduced sodium (peanut sauce)
2 tbsp Rice vinegar (peanut sauce)
1/2 tsp Sriracha (peanut sauce)
4 tbsp Water (peanut sauce)

Instructions


  1. Cook noodles in boiling water until just tender, approximately 4-5 minutes. Drain and set aside.
  2. Arrange carrots, cucumbers, cabbage, mango, mint, cilantro, and green onions on a cutting board for ease of preparation.
  3. In a large shallow bowl, add 1“ of hot water. Wet a clean woven kitchen towel in water, wring out and place on a second cutting board or your prep area (this is where you will prep the spring roll).
  4. Take one rice paper wrapper and soak it in water for 30 seconds or until pliable. Remove to towel.
  5. To assemble, start by adding 1⁄8 of the noodles across the center of the wrapper, leaving roughly 1 1⁄2” at the top and the bottom. Follow with carrots, cabbage and mango. Add a few mint leaves, cilantro leaves and scallions. Fold the top and bottom of the rice paper wrapper into the center and then roll the sides up to seal. Continue with remaining wrappers and filling.
  6. Serve with rolls with peanut dipping sauce. If you are not serving the spring rolls immediately, wrap in damp paper towels so that they do not dry out.


Note: Short on time? Skip the rice paper and turn this into a cold pasta salad by tossing everything with the peanut sauce!

Advanced Preparation

1 - 4 days prior [optional], Peanut butter, natural 1/2 cup
Instructions:

Combine peanut sauce ingredients in a blender. Store in a jar in the fridge.

Notes:

Vegetables

provide key vitamins and minerals required for vital health and maintenance of the body


Nutrition Facts

Per Portion

Calories 226
Calories from fat 73
Calories from saturated fat 10.2
Total Fat 8.1 g
Saturated Fat 1.1 g
Trans Fat 0
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 348 mg
Potassium 284 mg
Total Carbohydrate 32 g
Dietary Fiber 3.3 g
Sugars 8.2 g
Protein 6.5 g

Dietary servings

Per Portion


Fruit 0.3
Grain 0.5
Meat Alternative 0.5
Vegetables 0.8

Energy sources


Pygal56%466.06391697400824212.1191324281055332%293.4313295025405209.3501842602205211%349.03688203869655112.8942887119634756%32%11%CarbohydratesFatProtein
Recipe from:
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