Prep 45 mins
Cook 10 mins
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
- 2 large carrots, julienned
- 2 -3 julienned green onions
- 1⁄2 sweet red pepper, julienned
- 1⁄3 cup thinly sliced napa cabbage
- 1 tablespoon olive oil
- 1⁄4 cup minced fresh cilantro (or to taste)
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch sea salt
- 1 (3 ounce) packagedried bean thread noodles
- 16 rice paper, rounds softened (8-inch, see note)
- 1⁄8 cup slivered fresh Thai basil or 1⁄8 cup mint
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon dark sesame oil or 1⁄4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut oil
- 1⁄2 teaspoon hot sesame oil
- 1⁄2 teaspoon minced garlic (I use 2 cloves)
- 1 pinch sugar
- In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
- Let marinate at room temp for 10 minutes, stirring frequently.
- Meanwhile, place the noodles in a medium bowl.
- Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
- Drain well and snip into 2-inch pieces.
- Set aside.
- Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
- Sprinkle with basil/mint leaves.
- Fold the bottom edge over the filling; fold in both sides and roll up tightly.
- Press to seal.
- Place on a plate seam side down; cover with plastic wrap.
- Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
- Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
- In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
- Serve as a dipping sauce with the spring rolls.
- NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
- Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
- Remove and let drain on a clean dish towel.
- Do not stack the rice papers; they will stick together.
I added bean sprouts and left out the red pepper. We tried them steamed and baked and liked the baked best. Great recipe and great sauces too. Thanks S'kat!
Loved these! They just scream summer to me. So fresh and so light. I used grated carrot added cucumber, and served with peanut dipping sauce. Thanks so much for posting.
I use lettuce, cucumber wedges, cilantro, rice noodles and carrot strips in mine. I mix some melted crunchy peanut butter with Hoisin Sauce and use that for dipping. Easy and tasty.