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Vegetable Spring Rolls

Makes: 12 servings Yield: Makes 12 appetizer servings
Prep 30 mins Chill 2 hrs
Vegetable Spring Rolls
  • 1/2  cup  shredded daikon (Oriental white radish) or radishes
  • 2  green onions, thinly sliced
  • 2  tablespoons  rice vinegar
  • 1  fresh jalapeno or serrano pepper, seeded and finely chopped
  • 1  teaspoon  sugar
  • 1/2  teaspoon  toasted sesame oil
  • 1/2  cup  shredded carrot
  • 1/2  cup  bite-size cucumber strips
  • 2  tablespoons  snipped fresh cilantro
  • 1  tablespoon  reduced-sodium soy sauce
  • 1  cup  warm water
  • 6 8 1/2 inches  rice papers
  • 1 1/2  cups  shredded Boston or curly leaf lettuce

1. In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.

2. Pour the warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.

3. Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.

4. To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.

Nutrition Facts (Vegetable Spring Rolls)
  • Servings Per Recipe 12,
  • cal. (kcal) 31,
  • carb. (g) 7,
  • vit. A (IU) 680,
  • vit. C (mg) 4,
  • sodium (mg) 48,
  • iron (mg) 0,
  • Vegetables () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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