Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

Dairy Free
Health score
11%
Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce
45 min.
15
100kcal
81.83%sweetness
64.3%saltiness
29.3%sourness
65%bitterness
32.49%savoriness
100%fattiness
100%spiciness

Ingredients

  • 1.3 ounces vermicelli dry thin ( rice noodles)
  • 1.3 ounces vermicelli dry thin ( rice noodles)
  • 1.3 cups carrots shredded
  • 1.3 cups cabbage shredded
  •  spring onion white green very thin sliced ( and parts)
  • 15  basil fresh chopped
  • 15  basil fresh chopped
  • 15  mint leaves fresh chopped
  • tablespoons cilantro leaves fresh chopped
  • 0.3 cup peanuts crushed
  • tablespoon ginger fresh grated
  • tablespoon soya sauce gluten free (Tamari)
  • 0.5 tablespoon juice of lime fresh
  • teaspoon sesame oil dark toasted ()
  • you will also need: parchment paper gluten free (8-inch)
  • 0.5 cup water 
  • 0.5 tablespoon sugar 
  • 0.5 cup creamy peanut butter (I use Earth Balance Natural Creamy Peanut Butter)
  • 1.5 tablespoons soya sauce gluten free (Tamari)
  • tablespoon coconut milk 
  • tablespoon juice of lime fresh
  • teaspoon chili paste depending on your taste pref sweet chinese
  • large clove garlic finely chopped

Equipment

  • bowl
  • whisk
  • pot

Directions

  1. Bring a large pot of water to boil over high heat.
  2. Remove from heat and stir in the rice noodles.
  3. Let stand 10 minutes, stirring occasionally, or until soft and opaque.
  4. Drain and rinse under cold water for 30 seconds; drain again.
  5. Cut into 1-inch lengths and transfer to a large bowl.
  6. Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.
  7. Prepare a bowl of warm water large enough to dip the rice papers. Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds.
  8. Transfer to a flat work surface. Working quickly, put about 1/4 cup filling on each wrapper. Fold the bottom of the wrapper up over the filling, and then fold each side toward the center.
  9. Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. Wrap in plastic to keep from drying out. Repeat with remaining wrappers and filling.
  10. In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved.
  11. Add the remaining ingredients, whisking until smooth and well blended.
  12. Serve at room temperature.

Nutrition Facts

Calories100kcal
Protein12.93%
Fat52.74%
Carbs34.33%

Properties

Glycemic Index
45.41
Glycemic Load
3.28
Inflammation Score
-8
Nutrition Score
5.9873913043478%

Flavonoids

Eriodictyol
0.34mg
Hesperetin
0.24mg
Naringenin
0.01mg
Apigenin
0.06mg
Luteolin
0.14mg
Kaempferol
0.06mg
Myricetin
0.01mg
Quercetin
0.25mg

Taste

Sweetness:
81.83%
Saltiness:
64.3%
Sourness:
29.3%
Bitterness:
65%
Savoriness:
32.49%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:99.67kcal
4.98%
Fat:6.17g
9.5%
Saturated Fat:1.3g
8.13%
Carbohydrates:9.04g
3.01%
Net Carbohydrates:7.69g
2.8%
Sugar:2.15g
2.39%
Cholesterol:0.03mg
0.01%
Sodium:225.24mg
9.79%
Protein:3.4g
6.81%
Vitamin A:1893.4IU
37.87%
Manganese:0.29mg
14.58%
Vitamin K:12.72µg
12.11%
Vitamin B3:1.85mg
9.24%
Magnesium:25.52mg
6.38%
Vitamin E:0.89mg
5.92%
Phosphorus:58.84mg
5.88%
Folate:21.86µg
5.46%
Fiber:1.35g
5.4%
Vitamin C:4.14mg
5.02%
Copper:0.09mg
4.3%
Vitamin B6:0.08mg
4.18%
Potassium:139.38mg
3.98%
Vitamin B1:0.05mg
3.15%
Iron:0.56mg
3.13%
Zinc:0.39mg
2.62%
Vitamin B2:0.04mg
2.38%
Selenium:1.44µg
2.05%
Calcium:20.42mg
2.04%
Vitamin B5:0.2mg
2.02%
Source:Foodista
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