Asian-Style Veggie Rolls

Name: Asian-Style Veggie Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters thinly sliced Bibb lettuce leaves (about 4 large); 237 milliliters shredded carrot (about 1 large); 473 milliliters cooked bean threads (cellophane noodles); 2 Tbsps fish sauce; 237 milliliters fresh bean sprouts; 118 milliliters fresh cilantro leaves; 118 milliliters coarsely chopped fresh mint; 1 garlic clove, minced; 59 milliliters thinly sliced green onions; 3 Tbsps fresh lime juice (about 1 lime); 8 inch sheets (8-inch) round sheets rice paper; 1 Tbsp sugar; 1 Thai chile, thinly sliced; 3 Tbsps water

This recipe serves 8. One serving contains 293 calories, 2g of protein, and 0g of fat. If 92 cents per serving falls in your budget, Asian-Style Veggie Rolls might be an awesome dairy free and pescatarian recipe to try. Head to the store and pick up water, mint, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch.

Ingredients you will need

Roll

Water

Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft.

Ingredients you will need

Spring Roll Wrappers

Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal.

Ingredients you will need

Fresh Cilantro