Vegetable Summer Rolls

Dairy Free
Health score
6%
Vegetable Summer Rolls
Download PDF
AntipastiStarterSnackAppetizer
60 min.
4
147kcal

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Ingredients

  • 1 ounce vermicelli (cellophane noodles)
  • 0.3 cup carrots shredded (1 medium)
  • 1 tablespoon creamy peanut butter 
  • 0.3 cup basil fresh (preferably Thai)
  • 0.3 cup cilantro leaves fresh
  • 0.3 cup mint leaves fresh
  • 1 small garlic clove minced
  • 1 tablespoon hoisin sauce 
  • 0.5 cup napa cabbage thinly sliced
  • 3 tablespoons onion finely chopped
  • 2  romaine leaves halved
  • 0.8 teaspoon pepper dried red hot
  • 32 inch you will also need: parchment paper 
  • 1 tablespoon seasoned rice vinegar 
  • 0.8 teaspoon sugar 
  • 1 teaspoon tomato paste 
  • 1 teaspoon vegetable oil 
  • 3 tablespoons water 

Equipment

  • paper towels
  • sauce pan
  • whisk
  • sieve
  • baking pan
  • ziploc bags

Directions

  1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes.
  2. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
  3. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
  4. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
  5. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge.
  6. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
  7. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling.
  8. Transfer summer roll to a plate and cover with dampened paper towels.
  9. Make 3 more rolls in same manner.
  10. Serve rolls halved on the diagonal.
  11. Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.

Nutrition Facts

Calories147kcal
Protein10.2%
Fat22.85%
Carbs66.95%

Properties

Glycemic Index
104.23
Glycemic Load
1.36
Inflammation Score
-9
Nutrition Score
9.2543479544313%

Flavonoids

Eriodictyol
0.87mg
Hesperetin
0.29mg
Apigenin
0.15mg
Luteolin
0.37mg
Isorhamnetin
0.38mg
Kaempferol
0.09mg
Myricetin
0.02mg
Quercetin
2.09mg

Nutrients percent of daily need

Calories:146.88kcal
7.34%
Fat:3.77g
5.81%
Saturated Fat:0.68g
4.27%
Carbohydrates:24.87g
8.29%
Net Carbohydrates:23.02g
8.37%
Sugar:3.57g
3.97%
Cholesterol:1.95mg
0.65%
Sodium:230.94mg
10.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.79g
7.58%
Vitamin A:3104.11IU
62.08%
Manganese:0.36mg
18.24%
Vitamin K:17.52µg
16.69%
Folate:42.65µg
10.66%
Vitamin B1:0.15mg
10.33%
Vitamin B3:2.06mg
10.31%
Selenium:7µg
10.01%
Vitamin C:7.92mg
9.61%
Iron:1.46mg
8.13%
Vitamin B2:0.14mg
7.95%
Fiber:1.85g
7.4%
Vitamin B6:0.12mg
5.77%
Vitamin E:0.84mg
5.61%
Magnesium:21.82mg
5.46%
Potassium:186.93mg
5.34%
Phosphorus:53mg
5.3%
Copper:0.1mg
4.98%
Calcium:45.32mg
4.53%
Zinc:0.46mg
3.04%
Vitamin B5:0.13mg
1.34%
OnionsPeanutsDairy FreeAntipastiStarterSnackAppetizerAntipastoHor D'oeuvreFingerfood4th Of JulySummer
Source:Epicurious

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