SPRING ROLLS VEGETARIAN

INGREDIENTS:

• 1 package rice paper spring roll wrappers
• 1 crimson bell pepper, reduce into strips
• 1 hothouse cucumber, sliced
• 1 (five oz..) bag infant spring lettuces
• 1 cup thinly sliced red cabbage
• clean mint and basil (Thai basil recommended)
• 1 recipe Simple Thai Peanut Sauce
• 1 avocado, peeled and sliced
• 1 cup shredded carrots

DIRECTIONS:

1. Fill a wide bowl with at the least an inch of warm water. Dip one rice paper wrap in the water and allow melt five to ten seconds. Remove from the water and lay on  your paintings surface.
2. Place a handful of the greens in the direction of one give up of the soaked wrap. Top with the opposite greens and herbs. If you would really like one positive veggie showing at the pinnacle of the rolls, lay that toward the opposite quit. I like the appearance of avocado slices beneath the transparent paper, so I area it one after the other.
3. Pick up the cease of the rice paper closest to your mound of veggies and tightly wrap it over the greens. Grab each end and fold over like a burrito. The paper will stick with itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you’ve made all you want or are out of ingredients. Store the rolls protected within the fridge until geared up to eat, then cut in half on the prejudice. Enjoy with peanut sauce.

NOTES:

• Nutrition records has been calculated for 1/6 of this recipe not along with the peanut sauce. Calculations are achieved on a 3rd birthday party website online, and I am now not a certified nutritionist, so I can not assure accuracy. If your health relies upon on vitamins statistics, please calculate again using your favorite calculator.

NUTRITION INFORMATION Yield: approximately 6 rolls, Serving Size: 1/6 recipe
Amount Per Serving:  Calories: 109 Total Fat: 7g Saturated Fat: 1g Carbohydrates: 11g Protein: 2g

Source : https://www.yummymummykitchen.com/2018/02/spring-rolls.html

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