Vegetarian spring rolls

1 servings

Ingredients

Quantity Ingredient
2 larges Carrots; peeled and shaved
2 tablespoons Chopped green onion tops
1 tablespoon Olive oil
1 tablespoon Minced fresh cilantro
¼ teaspoon Black pepper
16 6 inch round rice paper wrappers
2 cups Bean thread noodles, soaked in hot water and cut into 2 inch lengths

Directions

Place carrots, green onions, oil, cilantro and pepper into a large bowl. Toss well.

Fill another large bowl with warm water. Dip each paper round in water until softened and translucent, about 10 seconds. Remove; drain on dish towel (do not stack rice paper to avoid sticking).

Place 2T noodles and 2T veg mixture along lower edge of rice paper, 1 inch from edge. Fold bottom of paper over filling; fold sides over filling. Roll bundle into a cylinder. Repeat with remaining rice paper and filling.

Place rolls on a plate; cover with plastic wrap. Refrigerate while preparing the rest of the meal. Makes 8 rolls, 2 rolls per serving.

Helpful hints: Bean thread noodles need to be soaked 30 mins prior to use. To prepare them more quickly, cook in boiling water until clear and glossy, 1-2 mins. To make handling easier, chill soaked or cooked noodles before cutting to length. The noodles are too delicate and brittle to cut before soaking and cooling.

If desired, serve rolls with a simple dipping sauce of 2T light soy sauce, 2T brown sugar, and 2T lime juice, or top with your favorite spicy Thai peeanut sauce.

Per roll 104 cals, 1g fat.

Magazine's note: Bean thread noodles are translucent threads made from the starch of green mung beans. Sold dried, they must be soaked in hot water or deep fried before using. Also called cellophane noodles.

Recipe from Vegetarian Times, Nov 1995 Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 11-27-95

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