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Vietnamese-Style Spring Rolls




Source of Recipe


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Recipe Introduction


servings 4
points 2


List of Ingredients




8 dried black mushrooms
2 packages bean thread noodles
2 medium carrot, julienned
1 cup snow peas, stemmed, stringed and very finely julienned
1 cup mung bean sprouts
16 rice paper rounds
24 mint leaves
3 scallions, cut into thin slivers
12 basil leaves
Dipping sauces

Recipe



Soak black mushrooms in hot water to cover for 20 to 30 minutes. Stem and cut in fine julienne. Soak bean threads in cold water to cover 20 to 30 minutes. Cook in 2 quarts boiling water until al dente, about 1 minute. Transfer to colander and rinse with cold water, drain well. Blanch carrots in boiling noodle water 1 minute. Rinse in cold water. Blanch, drain and rinse snow peas and bean sprouts the same way (blanch bean sprouts for 30 seconds). Fill a large shallow bowl with cold water. Soak a sheet of rice paper for 1 minute. Carefully (very carefully!) transfer to a dry paper towel, and let sit 1 to 2 minutes until pliable. To assemble rolls, arrange 2 mint leaves in a row along the bottom third of the rice paper. Arrange 1/12 of noodles, mushrooms, carrots, scallions and snow peas in a row on top. Roll up rice paper, folding in flaps after first turn. Add one basil leaf after first turn. This forms a compact roll about 6 inches long. Once assembled, they will keep for 6 hours, covered in refrigerator. To serve, cut in half on the diagonal. Makes 12 rolls

Nutrition Facts
Amount Per Serving: Calories 110,
Percent Total Calories From: Fat 12%, Protein 16%, Carbohydrate 73% Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 33mg, Total Carbohydrate 20g, Dietary Fiber 3g, Sugars 0g, Protein 4g,