Summer rolls
- 2 ounces rice vermicelli
- 1 teaspoon sesame oil
- 1 cup purple cabbage shredded
- 1 cup mixed greens
- 2 large carrots peeled and chopped into matchsticks
- 1 avocado
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 cup parsley finely chopped
- 8 sheets rice paper
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 clove garlic minced
- 1st Step
Make the sauce: in a small bowl, whisk together peanut butter, soy sauce, vinegar, and garlic paste. it will look curdled, but as soon as you add water, the sauce will become smooth. Add water as desired, but do not make your sauce too thin.
- 2nd Step
Cook the noodles according to the package directions. Drain the noodles, rinse them under cold water, and drain well. Toss the noodles with sesame oil.
- 3rd Step
Peel and slice the avocado and season it with lemon juice and salt to taste.
- 4th Step
Fill a shallow pan with an inch of water. Place one piece of rice paper in the water and let it rest for 30 seconds. Place the rice paper onto the clean kitchen towel.
- 5th Step
Cover the lower third of the rice paper with filling ingredients: noodles, carrots, bell pepper, avocado, and parsley or desired herbs.
- 6th Step
Lift the lower part of the rice sheet and fold it over the filling. Bring the side parts of the rice sheet toward the center and start rolling upwards, just as you would make a burrito. Repeat with the remaining ingredients.
- 7th Step
Serve the spring rolls with the peanut sauce.
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 122kcal
- % Daily Value *
- Total Fat 5g8%
- Sodium 253mg11%
- Total Carbohydrate 19g7%
- Dietary Fiber 3g12%
- Protein 3g6%
- Vitamin A 3543 IU
- Vitamin C 17 mg
- Calcium 27 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
