rice paper wrappers, 22 cm
12 butter lettuce leaves
1 red bell pepper, seeded and thinly sliced
2 carrots, peeled and julienned
½ english cucumber, thinly sliced
¼ head red cabbage, sliced
fresh mint leaves
fresh basil leaves
peanut sauce
Fill a shallow, wide bowl with warm water. Lightly wet the surface of the cutting board. Place the vegetables on plates or bowls and get them close to the workspace. Have a large plate ready.
Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened. Transfer the rice paper onto the wet board.
Place a lettuce leaf on top of the rice paper. Then, lay the vegetables, mint, and basil on top, about half to 1 inch away from the bottom of the wrapper.
Starting from the bottom of the wrapper, start rolling everything towards the middle. Fold the left and right sides of the wrapper towards the center, and finish rolling up the spring roll.
Place the spring roll onto a spare plate and repeat for the remaining spring rolls.
Serve the spring rolls with the peanut sauce (recipe here). The vegetable spring rolls are best consumed the day they are made.
Sugar: 2g
:
Calcium: 19mg
Calories: 16kcal
Carbohydrates: 4g
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 150mg
Protein: 1g
Saturated Fat: 1g
Sodium: 13mg
Vitamin A: 2714IU
Vitamin C: 24mg
