in ,

Vegetarian Spring Rolls

recipe image

Cuisine, Food, Ingredient, Dish, Garnish, Meal, Recipe, Home accessories, Japanese cuisine, Side dish,

Rodale Images Rodale Images; n/a Tad Ware & Company

Yields:

1


serving

Total Time:

0

hours

45

mins

2


large carrots, julienned

2
tbsp.

slivered green onions

1/3
c.

thinly sliced napa cabbage

1
tbsp.

olive oil

1
tbsp.

minced fresh cilantro

1/4
tsp.

ground black pepper

1


package (3 ounces) dried bean thread noodles

16


(8″) rice-paper rounds, softened (see note)

2
tsp.

slivered fresh basil or mint

1
tbsp.

reduced-sodium soy sauce

1
tsp.

dark sesame oil

  1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature for 10 minutes, stirring frequently.
  2. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2″ pieces. Set aside.
  3. Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1″ from the lower edge of each rice-paper
  4. round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides and roll up tightly. Press to seal. Place on a plate; cover with plastic wrap. Refrigerate for 10 minutes.
  5. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.

To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. (Do not stack the rice papers or they will stick together.)

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