Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 16 rice paper wrappers; 4 oz rice vermicelli noodles, cooked according to package instructions and cooled; 2 carrots, julienned; 1 cucumber, seeded and julienned; 1 red bell pepper, thinly sliced; 4 green onions, thinly sliced; 1/2 cup fresh cilantro leaves; 1/4 cup fresh mint leaves; 1 avocado, sliced; 1/2 cup peanut sauce (for dipping)

Fresh and crunchy spring rolls filled with colorful vegetables and served with a tangy dipping sauce. A light and healthy appetizer.

30 minMediumServes 8110 cal/serving

AsianAppetizerNo-CookVeganLow CarbHalal-friendlyGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

16 rice paper wrappers
4 oz rice vermicelli noodles, cooked according to package instructions and cooled
2 carrots, julienned
1 cucumber, seeded and julienned
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 avocado, sliced
1/2 cup peanut sauce (for dipping)

Instructions

1

Fill a large, shallow dish with warm water. Dip one rice paper wrappers wrapper in the water for about 15-20 seconds until it begins to soften.
2

Lay the softened wrapper on a clean, damp kitchen towel or cutting board.
3

In the center of the wrapper, place a small handful of cooked according to package instructions and cooled rice vermicelli noodles, a few pieces each of julienned carrots, seeded and julienned cucumber, thinly sliced red bell pepper, thinly sliced green onions, some fresh cilantro leaves, fresh mint leaves, and a slice of sliced avocado.
4

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal, like wrapping a burrito.
5

Repeat with remaining wrappers and filling ingredients to make 16 spring rolls in total.
6

Serve immediately with 1/2 cup peanut sauce (for dipping), or cover with a damp cloth and refrigerate for up to 2 hours before serving.

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Questions

How much time should I plan for Vegetable Spring Rolls?

As written, 30 minutes: 30 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 6, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for cilantro in Vegetable Spring Rolls?

The entry for Vegetable Spring Rolls calls for 1/2 cup fresh cilantro leaves. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Is Vegetable Spring Rolls keto-friendly?

A serving of Vegetable Spring Rolls carries 16 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How many carbs are in Vegetable Spring Rolls?

One serving (the recipe makes 8) has 16 g of carbohydrate in about 110 calories, with 3 g protein and 3 g fat, plus 2 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Vegetable Spring Rolls?

Refrigerate what is left of Vegetable Spring Rolls within two hours and eat it within three days. It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

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