Thai Spring Rolls

Thai Spring Rolls are a vibrant and fresh dish filled with crisp vegetables and aromatic herbs, perfect for a light lunch. These rolls are served with a tangy dipping sauce that enhances their delicious flavors.

Ingredients

• Rice paper wrappers - 4 sheets
• Shredded carrots - 100 grams
• Cucumber, julienned - 100 grams
• Red bell pepper, thinly sliced - 50 grams
• Fresh cilantro leaves - 20 grams
• Mint leaves - 10 grams
• Cooked vermicelli noodles - 50 grams
• Soy sauce (kosher) - 2 tablespoons
• Lime juice - 1 tablespoon
• Chili sauce (kosher) - 1 tablespoon

Steps

1. Prepare all the vegetables by washing and cutting them into the specified sizes.
2. Soak the rice paper wrappers in warm water for about 10 seconds or until soft, then lay them on a clean, damp kitchen towel.
3. Place a small amount of each vegetable, a few vermicelli noodles, cilantro, and mint leaves in the center of each wrapper.
4. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top to form a spring roll.
5. Repeat the process for the remaining wrappers and filling.
6. In a small bowl, mix the soy sauce, lime juice, and chili sauce to create the dipping sauce.
7. Serve the spring rolls with the dipping sauce on the side.

Nutrition

• Calories: 170
• Protein: 3 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making them a great option for a light meal.

Tags