Summer Rolls
If you're wanting a light and delicious snack, look no further than these Vietnamese summer rolls! They're packed with fresh, crisp veggies and perfect for dipping in your favorite sauces.
Servings: 6 people
Ingredients
- 2 ½ ounces rice vermicelli uncooked
- 12 rice papers standard 22cm
- 12 butter lettuce leaves washed and cut in half
- ⅔ cup matchstick cut carrots
- ¾ cup fresh cilantro
- 1 cup bean sprouts
- Peanut Sauce for serving
Instructions
- Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
- Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
- Line the prepped fillings up in separate bowls around your work surface.
- Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds.
- Remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
- Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
- Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
- Repeat the process with the remaining rice papers and filling.
- Serve the summer rolls fresh with peanut sauce to dip!
Nutrition
Calories: 134kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 183mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3512IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg
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