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Vegetable Spring Rolls with Red Rice Noodles

  • BRING large pot of water to boil. Remove from heat. Add noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Place in large bowl with cold water. Separate noodles fully. Set aside.

  • TO ASSEMBLE SPRING ROLLS, fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Place 1/3 cup drained rice noodles in bottom third of rice paper. Layer with 4 bell pepper strips, 8 cucumber strips, 1 tablespoon carrot, 2 avocado slices, 1/2 teaspoon cilantro and 1 teaspoon peanuts. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.

  • REFRIGERATE at least 30 minutes or up to 2 hours. Serve with Dipping Sauce.

  • Nutrition Information Per Serving: 185 Calories, Fat 5g, Protein 4g, Carbohydrates 31g, Cholesterol 0mg, Sodium 179mg, Fiber 3g

  • Test Kitchen Tip: Substitute 7 ounces (1/2 of 14-ounce package)Thai Kitchen® Stir-Fry Rice Noodles or 6 ounces Thai Kitchen® Thin Rice Noodles for the Red Rice Noodles. Rehydrate as directed on package.

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