Vegetable-Filled Summer Rolls
Recipe by Pascale Huntsinger from allrecipes.com
Dinner,Appetizer 50 Mins.
Ingredients
16
16 servings
- •16 rice paper sheets
- •½ (16 ounce) package rice noodles
- •16 leaves lettuce
- •1 cup shredded red cabbage
- •1 cup shredded green cabbage
- •1 cup bean sprouts
- •1 cup pea sprouts
- •⅔ cup chopped fresh cilantro
- •1 medium carrot, shredded
- •½ medium avocado, sliced
- •½ medium red bell pepper, sliced
- •½ medium green bell pepper, sliced
- •½ medium yellow bell pepper, sliced
Instructions
- Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
- Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.
Nutritional Facts
Per 16 servings
- Calories: 80
- Carbohydrate: 16g
- Fat: 1g
- Fiber: 2g
- Protein: 2g
- Sugar: 1g
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