Description
Fresh and crispy spring rolls served with a creamy peanut sauce.
Ingrédients
- Rice paper wrappers – 10 pieces
- Rice noodles – 100 grams
- Carrot – 1 medium, julienned
- Cucumber – 1 medium, julienned
- Red bell pepper – 1 medium, julienned
- Fresh mint leaves – 1 cup
- Fresh cilantro – 1 cup
- Peanut butter – 1/2 cup
- Soy sauce – 2 tablespoons
- Lime juice – 2 tablespoons
- Water – as needed
Instructions
- Soak rice noodles in hot water for 10 minutes, then drain.
- Prepare all vegetables by julienning them.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds.
- Place the softened wrapper on a flat surface.
- Layer rice noodles, vegetables, mint, and cilantro in the center of the wrapper.
- Fold the sides of the wrapper over the filling and roll tightly.
- Repeat with remaining wrappers and filling.
- In a bowl, mix peanut butter, soy sauce, lime juice, and water to create the sauce.
- Serve spring rolls with peanut sauce.
Notes
- Keep spring rolls covered with a damp cloth to prevent drying.
- Customize filling with your favorite vegetables.
- For a spicier kick, add chili sauce to the peanut sauce.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 0 minutes
- Catégorie: Appetizer
- Méthode: No-cook
- Cuisine: Asian
La Nutrition
- Taille D'Une Portion: 1 spring roll
- Calories: 120
- Sucre: 2 grams
- De Sodium: 200 milligrams
- La graisse: 7 grams
- Graisses Saturées: 1 gram
- Les Graisses Insaturées: 6 grams
- Les Gras Trans: 0 grams
- Les hydrates de carbone: 14 grams
- La fibre: 2 grams
- La protéine: 3 grams
- Le taux de cholestérol: 0 milligrams
Mots-clés: spring rolls, peanut sauce, vegan appetizer, fresh rolls