Vegetable Spring Rolls
Recipe from Better Homes and Gardens
Translucent rice paper wraps up a mixture of zestfully spiced Daikon radishes, jalapeno peppers, carrots, and cucumbers for this Asian-inspired appetizer recipe.
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Servings:Makes 12 appetizer servings.
Prep Time: 30 mins
- 1/2 cupshredded daikon (Oriental white radish) or radishessee savings
- 2green onions, thinly slicedsee savings
- 2 tablespoonsrice vinegarsee savings
- 1 smallfresh jalapeno or serrano pepper, seeded and finely choppedsee savings
- 1 teaspoonsugarsee savings
- 1/2 teaspoontoasted sesame oilsee savings
- 1/2 cupshredded carrotsee savings
- 1/2 cupbite-size cucumber stripssee savings
- 2 tablespoonssnipped fresh cilantrosee savings
- 1 tablespoonreduced-sodium soy saucesee savings
- 1 cupwarm watersee savings
- 6 8-1/2-inchrice paperssee savings
- 1-1/2 cupsshredded Boston or curly leaf lettucesee savings
Directions
1.
In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.
2.
Pour the warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.
3.
Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.
4.
To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.
Nutrition information
Per serving: Calories 31, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 48 mg, Carbohydrate 7 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 0%, Iron 1%. Exchanges: Vegetable 1. Percent Daily Values are based on a 2,000 calorie diet
