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Ингредиенты
- 1/2 c. Thinly sliced red bell pepper
- 1/2 c. Thinly sliced yellow bell pepper
- 1/2 c. Thinly sliced orange bell pepper
- 1/4 c. Blanched bean sprouts
- 1/4 c. Thinly sliced celery
- 1/4 c. Grated carrot
- 2 x Cloves (large) garlic, peeled and mashed into pulp
- 1 piece (1") peeled, chopped ginger
- 7 ounce Rice stick Thai noodles soaked in hot water for 20 minutes and then cooked in boiling water for 3-4 minutes or possibly till soft
- 1/2 c. Thinly sliced fresh basil leaves
- 3 x -(up to)
- 4 x Red Thai chiles, seeded and minced
- 1/4 c. Fish sauce
- 3 Tbsp. Soy sauce
- 3 Tbsp. Sesame oil
- 2 Tbsp. Rice vinegar
Инструкции
- I just took a Thai cooking class and we learned to make Fresh Spring Rolls.
- The wrappers are rice wrappers. I got them at an Oriental store and the brand is Banh Trang. They are called spring roll wrappers. The recipe call for 3T sesame oil but I imagine you could reduce which to about 2t and it would still be good. This makes about 15 to 20 spring rolls. You can chill the extra filling and make rolls as you need them. These are great but they do have a kick to them. Be careful with the chiles, they can burn your fingers as you chop them.
- Mix all ingredients and let marinate at least 4 hours before rolling. Dampen rice wrappers in hot water and place 2T of filling in bottom 1/3 of wrapper. Roll up once, fold sides over and continue rolling tightly. Set seam side down on sheet pan and keep covered with a damp towel.
- Serve with "Soy vinegar Dipping Sauce".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 101 | |
| Calories from Fat 31 | 31% |
| Total Fat 3.57g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 693mg | 29% |
| Potassium 88mg | 3% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.67g | 0% |
| Protein 1.97g | 3% |
