Thai Summer Rolls - Prevention

By sstitt

Nutritional Facts per serving

CALORIES 135.5 CAL
FAT 5.4 G
SATURATED FAT 1 G
SODIUM 150 MG
CARBOHYDRATES 19.2 G
TOTAL SUGARS 4.7 G
DIETARY FIBER 1 G
PROTEIN 3.6 G

Ingredients

• •PEANUT SAUCE:
• •1/4 cup peanut butter
• •1/4 cup cilantro leaves
• •2 tablespoons water
• •4 teaspoons honey
• •1 tablespoon rice vinegar
• •1 tablespoon soy sauce
• •1 clove garlic, smashed and peeled
• •1/8 teaspoon cayenne pepper
• •SUMMER ROLLS:
• •2 ounces thin rice or cellophane noodles
• •1 small red bell pepper, slivered
• •1 medium carrot, cut into thin matchsticks
• •1/3 cup fresh basil leaves, torn into bite-size pieces
• •1/4 cup cilantro leaves
• •1 tablespoon rice vinegar
• •2 teaspoons dijon mustard
• •2 teaspoons dark sesame oil
• •8 round spring roll wrappers (6 inches)

Preparation

Step 1

1.To make the peanut sauce: In a food processor, combine the peanut butter, cilantro, water, honey, vinegar, soy sauce, garlic, and cayenne. Process until smooth. Set aside.

2.To make the rolls: Cook the noodles according to package directions. Drain, rinse under cold water, and drain again. Transfer to a medium bowl. Add the bell pepper, carrot, basil, cilantro, vinegar, mustard, and sesame oil, and toss to combine.

3.One at a time, submerge the spring roll wrappers in tepid water until tender, about 30 seconds. Lay flat on a clean kitchen cloth. Lay a mound of noodle mixture down the center, leaving a 1-inch border all around. Fold 2 sides in over the mound then roll up from the bottom. Repeat with the remaining wrappers. Serve the rolls with the peanut sauce.