Ww 3 Points - Vegetarian Spring Rolls
- Reviews 1
Ready In: 30 mins
Serves: 8
Ingredients
Dipping sauce
- 1⁄4 cup fresh lime juice
- 3 tablespoons sugar
- 2 tablespoons chopped cilantro
- 2 teaspoons Thai fish sauce (nam pla)
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1 teaspoon sesame oil (dark)
- crushed red pepper flakes
Spring rolls
- 1 teaspoon canola oil
- 1 garlic clove, minced
- 1 teaspoon minced peeled fresh ginger
- 1⁄2 lb savoy cabbage, shredded
- 1 onion, sliced
- 1 tablespoon reduced sodium soy sauce
- 1 ounce rice noodles
- 1⁄2 cup grated carrot
- 2 teaspoons sesame oil (dark)
- 16 (6 inch) round rice paper sheets
Directions
- To make the dipping sauce, whisk all the ingredients together.
- To make the spring rolls, heat large nonstick skillet over med heat.
- Add canola oil, then add garlic and ginger.
- Cook, stirring until fragrant.
- Stir in cabbage, onion, and soy sauce.
- Increase heat to med-high.
- Cook, stirring occasionally, until vegetables are tender.
- Transfer cabbage mixture to medium bowl.
- Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
- Let stand until soft, about 10 minute.
- Cut noodles into 2-inch lengths and stir into the cabbage mixture.
- Add carrot and sesame oil, toss to coat.
- To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
- Place 2 tbsp of vegetable mixture in center of wrapper.
- Fold in sides, and roll up to enclose the filling.
- Repeat process for all remaining rice papers.
- Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
- 3 Points for 2 rolls with 1 tbsp dipping sauce.
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