Healthy Eating: Easy spring rolls
Easy spring rolls
1 large carrot
1 cup fresh basil
½ cup cilantro
2 leaves lettuce
1 cup cooked rice noodles
8 rice paper sheets
3 tablespoons rice wine vinegar
¼ cup low sodium soy sauce
½ teaspoon sesame seed oil
Cut the carrot, avocado and cucumber into thin, 1-inch long matchstick strips. Chop basil, cilantro and lettuce. To assemble, dip rice paper sheets (one at a time) into warm water so that they become pliable. Arrange 1/8th of the vegetable strips in the middle of the rice paper, sprinkle with chopped herb mixture and 2 small spoonfuls of rice noodles. Fold over two ends of the rice paper sheet, then wrap up like a burrito, making it as tight as possible. Repeat until all eight spring rolls are made. Combine remaining ingredients in a bowl to make the dipping sauce. Makes eight spring rolls.
Recipe courtesy of the Kendall Anderson Nutrition Center at Colorado State University
The deadline to vote is Monday, May 20.