KANSAS CITY, Mo. — Looking for a new recipe to try at home or take to a dinner party? Why not try making spring rolls with peanut sauce. The recipe makes 10 servings and is sure to leave those at the table raving.
1 cup dry rice noodles or thin spaghetti
½ cup finely chopped cabbage
1 medium carrot shredded
2 tbsp. fresh mint or cilantro
1 cup of thinly sliced cooked chicken, shrimp, beef or pork
1 package rice paper wrappers for spring rolls
Cook noodles per directions on package. Drain and combine noodles with vegetables and cilantro. Put warm water in shallow pie plate. Put 2-3 wrappers in water for 2-3 minutes. Remove one wrapper and place on damp paper towel. Place 1/3 cup of vegetable-noodle mixture and a few pieces of meat in wrapper. Fold wrapper down over mixture, then fold the two sides in and continue to roll up wrapper until all edges are secure. Continue making as many spring rolls as needed.
¾ cup rice vinegar or lime juice
½ cup sugar
Few drops low-sodium soy sauce
½ cup crushed roasted unsalted peanuts
In a small sauce pan, combine vinegar, sugar and soy sauce over low heat until sugar is dissolved. Add in crushed unsalted peanuts.
Nutritional information per serving (2 rolls with 2 tbsp. peanut sauce): calories 160 ; fat 4g; sodium 150 mg; fiber 1g.
Source: Simply Good Eating recipe cards volume 2