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Ингредиенты
- 1 lb thin asparagus bottoms trimmed,
- Â Â and discarded, with 4" to 5" tips
- Â Â remaining
- 1 tsp sea salt
- 1 tsp canola oil
- 2 ounce rice vermicelli
- 2 x carrots peeled, and
- Â Â sliced into long strips 1/8" wide
- 1 x Japanese cucumber peeled, and
- Â Â sliced into long strips 1/8" wide
- 1/2 c. large fresh mint leaves
- 1 sm red leaf lettuce head leaves separated,
- Â Â and washed
- 8 x round 8 1/2"-dia rice paper wrappers - (to 10)
- Â Â Ginger Dipping Sauce (see recipe)
Инструкции
- Bring saucepan of water and sea salt to a boil over high heat. Blanch asparagus for 1 minute. Remove asparagus from water, rinse under cool water and set aside.
- Add in oil to water and cook vermicelli about 2 min, or possibly till tender. Drain and rinse under cool water. Leave noodles in cold water to prevent sticking together.
- Just before wrapping, drain noodles and place on cookie sheet, loosely covered with damp paper towel. Repeat with prepared vegetables, mint leaves and lettuce.
- Fill large mixing bowl with very warm water. Keep boiling water handy if temperature drops.
- Dip rice paper wrapper into water for several seconds; these soften after moistening. Remove from water and lay flat on work surface. Place 2 mint leaves on bottom half of wrapper. Layer small lettuce leaf, 2 asparagus spears and pcs of cucumber and carrot on top of mint. Top with 1 Tbsp. of the noodles.
- Start rolling wrapper up tightly, folding right and left sides in over filling after first roll. Continue rolling rice paper and pressing in ingredients, keeping edges folded in, till packet is complete. Repeat procedure with rice papers till you have used up filling.
- Cut each roll in half, arrange attractively on platter and pass with Ginger Dipping Sauce.
- This recipe yields 4 servings.
- Comments: Look for rice vermicelli and rice paper wrappers at Asian markets or possibly specialty food stores.
- Description: "These Vietnamese-style salad rolls are fun for guests to make to lay out all the ingredients and let everyone create their own."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 11 | 44% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 147mg | 4% |
| Total Carbs 2.87g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.23g | 1% |
| Protein 0.72g | 1% |
