Vietnamese Spring Rolls with Peanut Sauce
Makes 8 rolls
Ingredients
Peanut Sauce
- 21/2 TB tamari
- 1 tsp toasted sesame oil
- 3 TB water
- 1/4 cup Whole Foods Organic Crunchy Peanut Butter
- 3 tsp Whole Foods Organic German Mustard
- 1 tsp rice wine vinegar
- 1 tsp ginger, minced
- 2 tsp Whole Foods Honey
- 1 tsp crushed red chile flakes
Spring Roll Ingredients
- 2 oz rice stick noodles
- 16 pcs 21–25 shrimp, cooked and peeled
- 1 cup grated carrot
- 1 cup mung bean sprouts
- 1 cup cucumber, peeled, seeded, and julienned
- 6 large red leaf lettuce leaves
- 2 large red leaf lettuce leaves, rib removed, quartered
- 2 TB mint leaves, chopped
- 2 TB cilantro, chopped
- Spring roll wrappers
Method
- Combine ingredients for peanut sauce, set aside.
- Soak rice stick noodles in very hot water for 15 minutes, until soft.
- Quickly dip wrapper in hot water. Wrapper will feel rubbery. Layer ingredients on wrapper.
- Fold the bottom of wrapper over the top of the ingredients. Fold sides, roll up, place seam side down on plate.
- Cover with wet lettuce leaves to keep them from drying out.
Nutrition Facts
Per serving (1): 160 calories, 6 g protein, 5 g fat (1 g sat), 24 g carbohydrates, 16 mg cholesterol, 283 mg sodium
Exchanges: 11/2 bread, 1 fat