Vietnamese Fresh Summer Rolls
A dish where carrots and bean sprouts do the work. On the table in about 15 minutes.
Ingredients
US
Metric
- 1 cup carrots (cut into long, thin strips)
- 2 cups bean sprouts
- 2 cups cucumber (seeded and cut into long, thin strips)
- 1 cup scallions (minced)
- 1/2 cup cilantro (fresh, chopped)
- 1/4 cup mint (fresh, chopped)
- 8 rice paper wrapper
Steps
- Toss first six ingredients in a large bowl.Soak one rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water.Place vegetable filling off-center on rice paper, and fold like an egg roll (tuck in the sides to keep the filling inside).Repeat with remaining vegetable filling and rice paper wrappers. Once you have assembled all of the summer rolls, serve immediately.
Nutrition (estimated, per serving)
| Calories | 718 |
|---|---|
| Protein | 14.9 g |
| Fat | 3.3 g |
| Carbs | 152.8 g |
| Fiber | 3.5 g |
| Sodium | 25 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)