Veggie spring rolls
Yield: 10 rolls | Prep: 40 min | Start to Finish: 50 min
1/4 pound green beans, sliced in half lengthwise
1/4 cup rice wine vinegar
2 tablespoons fish sauce (nam plah)
2 tablespoons sugar
2 tablespoons chopped unsalted peanuts
2 tablespoons chopped mint
1 teaspoon grated fresh ginger
10 spring roll wrappers
10 Boston or Bibb lettuce leaves
4 ounces (3 cups) pea shoots or broccoli sprouts
1 bunch chives
1/4 pound each cucumber, jicama and baby zucchini, cut into thin strips.
1. Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water. Drain and set aside.
2. Stir together vinegar, fish sauce, sugar, peanuts, mint, ginger and 2 tbsp water; set aside.
3. Pour 1 cup warm water into a shallow dish. Dip spring roll wrappers in water one at a time, gently shaking off excess water. Place wrappers between clean, damp paper towels and let stand for 10 min. Brush any dry edges with a little water.
4. Place a lettuce leaf on the bottom half of a wrapper and top with 2 to 3 green beans, a small pile of pea shoots and chives, and a few strips each of cucumber, jicama and zucchini. Fold and roll tightly like a burrito, leaving the top end open. Repeat with remaining ingredients. Serve immediately with dipping sauce. Makes 10 rolls.
Nutrition Facts (per serving): 110 cal., 1.5 g fat, total (0 g sat. fat), 0 mg chol., 22 g carb., 307 mg sodium, 3 g fiber, 5 g protein.
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