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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 106.6
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.4 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Spring Rolls "fit" for you! calories by ingredient
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Spring Rolls "fit" for you!

Submitted by: SEUBEE

Introduction

Please try to make these at least once! Simply get your ingredients chopped and prepared and then lined-up in a production line. Then roll away!! These are SO good and extremely healthy for you! Easy on the dipping sauce, a litle dab-ill-do-ya!

Add "boiled" shredded chicken for an extra punch of protein.
Please try to make these at least once! Simply get your ingredients chopped and prepared and then lined-up in a production line. Then roll away!! These are SO good and extremely healthy for you! Easy on the dipping sauce, a litle dab-ill-do-ya!

Add "boiled" shredded chicken for an extra punch of protein.

Number of Servings: 16

Ingredients

    Peanut Sauce --

    2T Minced Fresh Ginger
    ¼C Hot Water
    ½C Peanut Butter (creamy or chunky)
    2T Soy Sauce
    4T Rice Vinegar (can substitute cider vinegar if necessary)
    ¼ t Red Pepper Flakes

    Combine with a wire whisk. This dipping sauce is better if made a day ahead.

    Spring Rolls --
    3oz Bean Thread Noodles (boil 3 cups water and place noodles in water - let sit for 3 minutes or until soft, then drain. If noodles begin to stick together, just rinse and they will seperate easily again) - these can be found at any local grocery store, they typically come in a "pink" mesh plastic bag in the International foods isle.
    1C Finely Shredded Cabbage (red or green)
    1/3C Grated Carrot
    1/4 C Alfalfa Sprouts
    1/4C Sliced Green Onion
    1/4C Sesame Seeds (toasted)
    Fresh Cilantro Leaves
    Fresh Parsley Leaves
    16 Sheets of Rice Paper (I've never found these at the local grocery store, always in an Asain market. They are really cheap to purchase so I usually make one trip and by several packages. If unopened, they store for years and years - I promise.



Directions

To make the Spring Rolls -- Using a pie plate, Pour boiling water over one sheet of rice paper (it's recommended to make one-at-a-time until you get used to rolling and wrapping). Place wet rice sheet on aglass plate or directly on your granite countertop if you have one. Fill with veggie ingredients (1/4 cup total or it will be hard to wrap because it's too full). Sprinkle sesame seeds over veggies and top with a large celantro and or Parsley leaf. Fold the rice paper from the left then right side over the filling and then begin rolling up from the bottom until sealed. The rice paper gets sticky so it will definitely hold itself together! Do not get discouraged if you ruin a few sheets - practice makes perfect!!

Keep assembled rolls wrapped in plastic wrap (individually) if stored overnight as they will stick to each other! Otherwise, make and munch immediately!


Number of Servings: 16

Recipe submitted by SparkPeople user SEUBEE.






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