RCI-SN.003.0117.001
Fresh Spring Rolls
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- carrots2 largejulienned
- – 3 julienned green onions2 unit
- sweet red pepper½ unitjulienned
- ⅓ cup
- 1 tablespoon
- ¼ cup
- ¼ teaspoon
- 1 pinch
- (3 ounces) package dried bean thread noodles1 unit
- rice paper16 unitrounds softened (8-inch, see note)
- slivered fresh Thai basil or mint⅛ cup
Method
1
Bring a pot of water to a boil and add the dried bean thread noodles, stirring occasionally until soft, about 4 minutes.
4 minutes
2
Drain the cooked noodles thoroughly and set aside to cool slightly.
3
Heat olive oil in a large skillet over medium heat and add the julienned carrots, sliced napa cabbage, julienned sweet red pepper, and green onions, stirring until just tender, about 3 minutes.
3 minutes
4
Add the cooked bean thread noodles to the skillet along with the fresh cilantro, black pepper, and sea salt, tossing gently to combine and heat through.
5
Remove the skillet from heat and let the mixture cool to room temperature.
6
Fill a shallow bowl with warm water and briefly submerge each rice paper round (about 1-2 seconds) until pliable, then lay flat on a clean work surface.
7
Place approximately 2-3 tablespoons of the cooled vegetable and noodle filling in the center of each rice paper round, then top with a small amount of slivered Thai basil or mint.
8
Fold the bottom edge of the rice paper up and over the filling, then fold in the sides and roll tightly away from you to create a cylinder.
9
Arrange the finished spring rolls on a serving platter seam-side down and serve at room temperature or chilled with preferred dipping sauce.