SERVES: 4
PREP TIME: 30 min
COOK TIME: 0 min
READY TIME: 30 min
CALORIES: 135 (per serving)
CUISINE: Vietnamese
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INGREDIENTS
- 12 rice paper rounds
- 1 cup snow pea sprouts
- ½ cup shredded carrot
- ½ cup shredded raw beetroot
- 125 g (4 oz) enoki mushrooms
- ¼ cup mint leaves
- ¼ cup Thai basil* leaves
DIPPING SAUCE
2 tablespoons lime juice
2 tablespoons chilli sauce
2 teaspoons brown sugar
INSTRUCTIONS
1 Soak rice paper rounds a few at a time in warm water until they are soft.
2 Place a small pile of sprouts, carrot, beetroot, mushrooms, mint and basil on each rice paper. Fold and roll to enclose.
3 To make dipping sauce, combine lime juice, chilli sauce and sugar. Serve rice paper rolls with dipping sauce.
NUTRITION FACTS
- Calories: 135.1
- Fat: 5.7 g
- Cholesterol: 18.6 mg
- Sodium: 125.1 mg
- Potassium: 57.9 mg
- Carbs: 14.2 g
- Protein: 8.0 g
- Vitamin A: 27.0 %
- Vitamin B-12: 0.0 %
- Vitamin B-6: 0.0 %
- Vitamin C: 39.4 %
TIPS
The rolls can be made a few hours ahead. Dampen paper towels and tuck over rolls then cover with plastic wrap to stop them drying out. Refrigerate.