|Home > Nutrition > Healthy Recipes > Spring Rolls|
Nutrition Information:Calories: 22
Protein: 1 g
Carbs: 4 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 24 mg
Fiber: 0 g
|1||In a large bowl, mix together bean sprouts, carrots, garlic, soy sauce and tofu.|
|2||Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove. Lay the wrapper on a plate and place about 2 tablespoons of the vegetable mixture toward the bottom of the wrapper.|
|3||Add a pinch of each herb and a few peanuts (if desired). Fold the bottom of the wrapper up over the mixture, about a third of the way up. Tuck sides of the wrapper in and roll up to form a tube. The damp paper should stick together.|
|4||Place on a tray of plate and cover with a damp towel or plastic wrap until all the rice papers are filled. Cut each roll into 3 pieces.|
|5||To eat, wrap each roll in a lettuce leaf. Serve sweet chili sauce for dipping (found in the ethnic foods section of the grocery store). Garnish tray with cilantro sprigs for a nice touch.|
|6||Makes 36 Spring Rolls. Enjoy as an appetizer or part of a main meal.|
|Ratings & Reviews|
Reviewed By: kathleend1
I made a slightly adapted version of these (no tofu, 1/2 cup red bell pepper chopped, 1 cup bagged cole slaw mix ...
|Jan 07, 2007|
|View All Reviews|
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Category: Side Dish
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