Crunchy Veggie Rolls With Peanut Dipping Sauce

⏱ 25 mins 🍽 4 serving(s) 🏷 Vegetable

These fresh rice paper rolls are packed with crunchy cucumber, carrot, scallions and herbs, served with a simple peanut and lime dipping sauce. They make a light, healthy snack or starter. The recipe uses cellophane noodles and is ready in just 25 minutes, yielding four substantial rolls.

Crunchy Veggie Rolls With Peanut Dipping Sauce

Ingredients

  • 2 tablespoons rice vinegar, unseasoned
  • 2 teaspoons lime juice, fresh
  • 1 tablespoon roasted peanuts, unsalted, finely chopped
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 ounce cellophane noodle (part of 16 oz package)
  • 1 cup boiling water
  • 4 (8 inch) round rice paper sheets
  • 1 cucumber, peeled, halved, seeded, and cut into matchstick strips
  • 1 carrot, shredded
  • 4 scallions, sliced into long, thin strips (light green parts only)
  • 1/4 cup cilantro leaf, fresh, packed
  • 1/4 cup flat leaf parsley, packed

Method

  1. For the dipping sauce, mix the rice vinegar, fresh lime juice, chopped peanuts, sugar and salt together in a small bowl and set it aside.
  2. Put the cellophane noodles into a medium bowl and pour the boiling water over them.
  3. Allow the noodles to soak for 12 minutes, then drain them and pat them dry using paper towels.
  4. Fill a large skillet halfway with warm water.
  5. Submerge one rice paper sheet in the water for 30-45 seconds.
  6. Use a paper towel to pat the softened rice paper dry.
  7. Arrange a quarter of the prepared noodles across the bottom third of the rice paper.
  8. Layer a quarter of the cucumber matchsticks, shredded carrot, scallion strips and cilantro leaves on top of the noodles.
  9. Roll the rice paper tightly around the filling to enclose it completely.
  10. Place a quarter of the parsley leaves in a line along the roll, then finish rolling to create a neat cylinder.
  11. Put the finished roll seam-side down on a plate and cover it with a damp paper towel.
  12. Repeat the process to make three more rolls.
  13. Cut each completed roll diagonally into four pieces and serve them with the prepared sauce.

Nutrition (per serving)

Sodium120500 mg

Recipe details

CategoryVegetable
Authormariposa13