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Vegetable Summer Rolls With Citrus Dipping Sauce
These low-fat rice-paper rolls made popular in Southeast Asia are easy to make.
PREPARATION TIME: 20 minutes
COOKING TIME: 3 minutes
NUMBER OF SERVINGS: 4
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INGREDIENTS:
3 ounces vermicelli rice noodles
3 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
1/2 teaspoon salt
10 eight-inch rice paper sheets
8 ounces firm silken tofu, cubed
1/2 cup cucumber, julienned
1/2 cup carrot, julienned
1/2 cup red pepper, julienned
1 cup cilantro leaves
1/2 cup mint leaves
1/2 cup Thai basil leaves
Dipping Sauce
1/4 cup nam pla, or Thai fish sauce
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons gingerroot, minced
1 red-hot chile, minced
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DIRECTIONS:
1. Heat a large pot of water over high heat. Mix the dipping sauce ingredients together and set aside. In a separate pot, cook the rice noodles in boiling water for 3 minutes. Drain, rinse under cold water, and then drain again. Once the noodles are fairly dry, mix in the rice vinegar, soy sauce, and salt.
2. Once the pot of water is steaming, dip a sheet of rice paper into the water until tender, using kitchen tongs. When you remove the rice sheet, be sure to give it a good shake to get rid of the excess water. Spread it out onto a cutting board and fill with a scant 1/2 cup of the noodles, tofu, vegetables, and herbs. Tuck in the short ends and then roll lengthwise. Repeat with the remaining sheets and serve with the dipping sauce.
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Nutrition Per Serving:
Per serving: Calories 150, fat 4.5 g g, saturated fat 1 g, cholesterol 0 mg, sodium 920 mg, carbohydrate 22 g, fiber 1 g, sugar 6 g, protein 6 g.
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| From rd.com |
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