Ingredients
-
2
-
2 - 3
-
1/2
-
1/3
-
1
-
1/4
-
1/4
-
1
-
1
-
16
-
-
-
-
-
Directions
Vegetarian Fresh Spring Rolls, A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals., use lettuce, cucumber wedges, cilantro, rice noodles and carrot strips in mine. I mix some melted crunchy peanut butter with Hoisin Sauce and use that for dipping. Easy and tasty., Great recipe! I added jullienned cucumbers with the mint and used grated carrots and skipped the red pepper. Not too putsy once you get the hang of wrapping them. used deep-dished dinner plates, one I filled with warm water and the other to roll them up on the paper sticks to everything except glass. Will make again and again, they were so lovely with pho #28377. Served with Mae Ploy. Thanks for the keeper!
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Steps
|
1
Done
|
In a Large Bowl, Combine the Carrots, Green Onions, Cabbage, Olive Oil, Cilantro, Salt and Pepper: Toss Well. |
|
2
Done
|
Let Marinate at Room Temp For 10 Minutes, Stirring Frequently. |
|
3
Done
|
Meanwhile, Place the Noodles in a Medium Bowl. |
|
4
Done
|
Cover With Boiling Water and Soak For 10 Minutes, or Until the Noodles Are Softened. |
|
5
Done
|
Drain Well and Snip Into 2-Inch Pieces. |
|
6
Done
|
Set Aside. |
|
7
Done
|
Place About 2 Tablespoons of the Noodles and About 2 Tablespoons of the Vegetable Mixture About 1-Inch from the Lower Edge of Each Rice Paper Round. |
|
8
Done
|
Sprinkle With Basil/Mint Leaves. |
|
9
Done
|
Fold the Bottom Edge Over the Filling; Fold in Both Sides and Roll Up Tightly. |
|
10
Done
|
Press to Seal. |
