Thai Salad Rolls
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1 cup julienned carrots2 cups mung bean sprouts2 cups julienned seeded cucumber1 cup minced scallions1/2 cup chopped fresh cilantro1/4 cup chopped fresh mint1 cup cellophane (glass noodles) cooked and cooled20rice paper wrapperssauce4 tsp brown sugar2 tbsp rice vinegar3 tbsp lime juice
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.
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.
Nutritional Info 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
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