Spring rolls, Vietnamese, Goi Muc Cuon
- Number of Servings: 5
Ingredients
Cucumber (with peel), 0.50 cucumber (8-1/4") Garlic, 3 clove Peanut Butter, 1 tbsp Sweetzfree, drops, 3 serving Hoisin sauce, Lee Kum Kee, 5 tbsp **Rice Stick Noodles - Asian Family, 50 gram *Bean sprouts, 1 cup Banh Trang Rice Paper - 22cm - 5 sheets Fresh Chives, 1 tbsp chopped Bib Lettuce, 5 leaf, medium Fresh Mint, 1 tbsp Fresh Cilantro 2 tbsp Water, 5 tbsp
Prepare vermicelli as on packet. Wash veggies, slice cucumber into sticks.
Dip 1 rice paper into warm water, shake off excess, place on cutting board. Place veggies and noodles on top. Place 2 or 3 chives. Roll like a burrito.
Mix garlic, hoisin and water, peanut butter and Sweetzfree. Simmer and stir until thickened. Serve with rolls. Freeze excess.
Serving Size: Makes 5 rolls, 2-3 per serving
Dip 1 rice paper into warm water, shake off excess, place on cutting board. Place veggies and noodles on top. Place 2 or 3 chives. Roll like a burrito.
Mix garlic, hoisin and water, peanut butter and Sweetzfree. Simmer and stir until thickened. Serve with rolls. Freeze excess.
Serving Size: Makes 5 rolls, 2-3 per serving
Nutritional Info Amount Per Serving
- Calories: 103.2
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 128.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.0 g
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