⏰ ON THE TABLE IN 30 MINUTES
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Vegetable Filling:
Spring Rolls:
Method
Vegetable Filling In large bowl, mix together carrot, red and green cabbages, red pepper, green onion, peanuts, basil and Wafu sauce; set aside.
Spring Rolls In large saucepan of boiling water, cook vermicelli for 2 to 3 minutes. Rinse with cold water and drain; set aside.
Meanwhile, fill large bowl with hot water and set it on work surface along with reserved Vegetable Filling, reserved cooked vermicelli and remaining ingredients. One at a time, dip a sheet of rice paper in bowl of hot water for about 10 seconds (no more, the sheet should still be slightly firm), then place on work surface. As soon as rice paper is softened (after about 10 seconds), on lower third of rice paper, place a few mint leaves, about 1/3 cup vermicelli on top, then a few pieces of cucumber, and about 1/3 cup of Vegetable Filling. Top with a few pieces of chicken. Roll rice paper onto itself. Repeat with remaining rice papers and ingredients and serve with Ginger Sauce.
Ginger Sauce In bowl, whisk together 1/4 cup store-bought sweet chili sauce, 1/4 cup unseasoned rice vinegar and 1 tsp each ginger powder and toasted sesame oil. Serve with spring rolls. Makes about 1/2 cup.
Nutritional facts Per serving: about
- Calories 355
- Total fat 13 g
- Saturated fat 2 g
- Cholesterol 45 mg
- Sodium 260 mg
- Total carbohydrate 39 g
- Fibre 4 g
- Sugars 14 g
- Protein 21 g
- Iron 1.6 mg
