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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.6 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Thai Salad Rolls calories by ingredient
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Thai Salad Rolls

Submitted by: CIS.MAIR

Introduction

Lo Pro, Sod, Pot, Phos Lo Pro, Sod, Pot, Phos
Number of Servings: 10

Ingredients

    1 cup julienned carrots
    2 cups mung bean sprouts
    2 cups julienned seeded cucumber
    1 cup minced scallions
    1/2 cup chopped fresh cilantro
    1/4 cup chopped fresh mint
    1 cup cellophane (glass noodles) cooked and cooled
    20rice paper wrappers

    sauce
    4 tsp brown sugar
    2 tbsp rice vinegar
    3 tbsp lime juice


Directions

Toss all but wrappers in large bowl. Dip one rice paper wrapper into cold water. Shake off excess water. Place vegetable filling off-center on rice paper and wrap like a burrito. Repeat with remaining vegetable filling and rice paper wrappers.

mix ingredients for sauce together and serve on the side for dipping

DO AHEAD:
Spring rolls may be made up to 4 hours ahead. Cover with damp clean kitchen towel then plastic wrap and refrigerate.

If you can find wrappers made of tapioca starch instead of rice flour you can lower the protein to 1g per serving



Number of Servings: 10

Recipe submitted by SparkPeople user CIS.MAIR.






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