Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
. >> Note: only a weight measuring cup was used in this recipe
. 1/2 (6oz./ 170g) pkg. Mung bean thread vermicelli or Rice noodle vermicelli ... (Preparation: Simply pour boiling water over the dried noodles and cover them for 10 minutes until pliable. Once done, rinse and strain them very well. Set aside.)
. 6 x (8 inch) round Rice papers
. Pick any 4 to 5 ingredients to go into a roll: > . Fresh herb leaves of choice: Basil, Coriander, Mint or flat Parsley > . Cooked protein of choice: chicken, crab, lobster, salmon, shrimp, tofu >. Vegetables of choice: small, delicate lettuce, sliced avocado. Julienned cucumber or bell peppers. Carrot juliennes, peels or shreds. > Pickled vegetables: bamboo shoots, carrots, ginger .> Fruit: mango, peach, strawberry, orange.
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.>> SAUCE: Peanut Butter Dipping sauce (cooking required right before preparing the Spring rolls) yields about 1 cup
. 1/4 cup coconut sugar (or brown sugar), lightly packed
. 1/4 cup smooth Peanut butter
. 1/2 cup water
. 1 Tbsp. Rice vinegar
. 1 Tbsp. fresh Ginger, finely grated
. 2 Tbsps. low-sodium Soy sauce
. 1/8 tsp. sea salt
. slurry: 1/2 tsp. arrowroot (or cornstarch), 3 Tbsps. water
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and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
