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Petite Spring Rolls

Yield: 16 spring rolls
Start to Finish 40 mins
Petite Spring Rolls
Ingredients
  • 4  ounces  rice vermicelli (rice sticks)
  • 1  cup  shredded napa cabbage
  • 1  medium carrot, finely shredded
  • 1/3  cup  chopped honey-roasted peanuts or plain peanuts
  • 3  tablespoons  snipped fresh cilantro
  • 1  tablespoon  snipped fresh mint
  • 1  tablespoon  oriental fish sauce or soy sauce
  • 2  teaspoons  cooking oil
  • 1  teaspoon  toasted sesame oil
  • 1/2  teaspoon  crushed red pepper
  • 16  8-inch rice papers
  • 1/3  cup  hoisin sauce
  • 1/4  cup  plum sauce
  • 1/4  cup  water
Directions

1. Cook vermicelli, uncovered, in boiling water for 2 minutes or just until limp. Drain; rinse with cold water and drain well. Chop into short pieces.

2. Combine vermicelli, cabbage, carrot, and peanuts in a large bowl.

3. Combine cilantro, mint, fish sauce or soy sauce, cooking oil, sesame oil, and red pepper in another bowl; add to noodle mixture. Toss ingredients thoroughly.

4. Pour warm water into a large shallow dish. Dip 1 or 2 rice papers at a time into water; gently shake off excess. Place the wet rice papers between clean, damp, 100% cotton kitchen towels; let stand for 10 minutes.

5. Spoon about 3 tablespoons of the noodle mixture onto one rice paper, just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying.

6. For dipping sauce, combine hoisin sauce, plum sauce, and the 1/4 cup water. Serve with spring rolls.

Nutrition Facts (Petite Spring Rolls)
  • cal. (kcal) 102,
  • Fat, total (g) 3,
  • carb. (g) 18,
  • fiber (g) 1,
  • pro. (g) 2,
  • vit. A (RE) 247,
  • vit. C (mg) 2,
  • sodium (mg) 181,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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