Far East Spring Rolls
Source of Recipe
Vegetarian Times Complete Cookbook
List of Ingredients
2 large carrots
1/2 red bell pepper
2 tbsp chopped scallions, white & green parts
1 tbsp virgin olive oil
1 tbsp minced cilantro leaves
1/4 tsp freshly ground black pepper
16 rice-paper rounds, 6" in diameter
2 cups cooked bean-thread noodles (6 ozs dried) or rice noodlesRecipe
1. Using a vegetable peeler, shave off thin slices of carrot. Place carrot shavings, pepper, scallion, oil, cilantro and black pepper in a large bowl. Let sit for 1 hour.
2. Fill a bow with warm water, then dip each rice-paper round in the water until softened and translucent, about 10 seconds. Let the round drain briefly on a dishcloth.
3. Place 2 tablespoons cooked noodles plus a few tablespoons of the carrot-pepper mixture about 1" from the lower edge of a piece of rice-paper. Fold the bottom of the paper over the filling, fold sides over the filling, then roll cylinder shape. Repeat with the remaining noodles, carrot-pepper mixture and rice-paper rounds. Place spring rolls on a plate and cover with plastic wrap. Chill for 30 minutes. Serve cold. Makes 16 spring rolls.
Per spring roll: 31 calories, 0.8 gr protein, 0.9 gr fat, 5 g carbohydrate, 0 mg cholesterol, 3 mg sodium, 0 gr fiber
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