Eurydice (eurydice72) wrote,

Vegetarian Spring Rolls

For those on my flist who are watching calories, or who would like to watch calories, I'm going to post the Thai recipes I made the other day that turned out so great. I never knew spring rolls could be so easy and the dipping sauce was excellent.

Vegetarian Spring Rolls

Dipping Sauce
1/4 cup fresh lime sauce
3 tbsp sugar
2 tbsp chopped cilantro
2 tsp Thai fish sauce (nam pla)
1 tsp fresh minced ginger
1 clove garlic, minced
1 tsp dark sesame oil

Spring Rolls
1 tsp canola oil
1 clove garlic, minced
1 tsp fresh minced ginger
1/2 lb savoy cabbage, shredded
1 onion, sliced
1 tbsp soy sauce
2 oz rice-stick noodles
1/2 cup grated carrot
2 tsp dark sesame oil
16 round rice-paper wrappers

1. To make the dipping sauce, whisk the lime juice, sugar, cilantro, fish sauce, ginger, garlic, and sesame oil in a small bowl. Set aside.
2. To make the spring rolls, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Stir in the cabbage, onion, and soy sauce. Increase the heat to medium-high and cook, stirring occasionally, until the vegetables are very tender, about 15 minutes. Transfer mixture to a bowl.
3. Meanwhile, place the rice noodles in a large bowl and add enough hot water to cover. Let stand until noodles are soft, about 10 minutes. Drain, rinse with cold water, and drain again. Cut into 2" lengths.
4. Stir noodles into cabbage mixture. Add carrot and sesame oil. Toss to coat.
5. To assemble rolls, dip one rice wrapper in a bowl of warm water and place on a clean kitchen towel. Place about 2 tbsp of the vegetable mixture in the center of the wrapper. Fold in the sides, then roll up to completely enclose the filling. Repeat with remaining wrappers.

NOTES: Makes 8 servings, 2 rolls w/1 tbsp sauce per serving. If you make these ahead of time, make sure you keep them covered with a damp towel so they don't dry out.

NUTRITIONAL INFORMATION: 171 cal, 4 g fat, 0 g sat fat, 0 mg chol, 202 mg sod, 32 g carb, 2 g fib, 3 g prot, 21 mg calc
Tags: recipes

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