No-Cook Summer Rolls
Ingredients
- 1 package Vermicelli rice sticks
- 1 tablespoon olive oil
- 12 rice paper wrappers
- 1/2 red cabbage thinly sliced
- 1 large red bell pepper thinly sliced
- 3 mini cucumbers thinly sliced
- 1 cup matchstick carrots
- 1 cup cilantro
- 1/4 cup sesame ginger dressing per serving
Instructions
- Bring large pot of water to a boil. Stir in oil and noodles, remove from heat and let soak 2 minutes, or until softened. Drain and rinse with cold water, stirring to separate noodles. Set aside to cool.
- Fill large bowl with warm water and submerge one rice paper wrap at a time for 15 seconds, or until softened.
- Place wet rice paper wrapper on hard surface with a damp kitchen towel and add noodles, cabbage, bell pepper, cucumber, cilantro and carrots closer to one side of wrapper.
- Roll wrapper from side closest to fillings; roll it over once then fold in the side and continue rolling to complete the wrap. Set aside and repeat with remaining wrappers.
- Serve with sesame ginger dressing for dipping.
Nutrition
Calories: 232kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 362mgPotassium: 528mgFiber: 4gSugar: 7gVitamin A: 4640IUVitamin C: 71mgCalcium: 82mgIron: 3mg
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