Prepare these delicious, fresh and light rolls ahead of time so you won't feel rushed at party time.
- Portion size 24 servings
- Credits : Canadian Living Special Issue: Holiday Best 2009
- 4 oz rice stick vermicelli
- 1/2 English cucumber peeled, halved and cored
- 1 red pepper halved and seeded
- 1 carrots peeled
- 1 mango peeled and pitted
- 12 rice paper wrappers about 6 inches/15 cm
- 12 mint
- 12 basil leaves
- 1/4 cup finely chopped roasted peanuts
- 1/2 cup sweet Thai chili sauce
- 2 tablespoons lime juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons water
MethodDipping sauce: In small bowl, stir together chili sauce, lime juice, vinegar and water; set aside.
In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with 1 tbsp (15 mL) of the dipping sauce.
Cut cucumber, red pepper, carrot and mango into 3- x 1/8-inch (8 cm x 3 mm) strips. Set aside.
Fill shallow pan with lukewarm water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel and pat dry.
Along bottom edge of wrapper and leaving 1 inch (2.5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients to make 12 rolls. (Make-ahead: Place, seam side down, on plastic wrap–lined plate or baking sheet. Cover with damp towel and overwrap in plastic wrap; refrigerate for up to 8 hours.)
Cut crosswise in half. Serve with dipping sauce.
Nutritional facts Per serving: about
- Sodium 53 mg
- Protein 1 g
- Calories 54.0
- Total fat 1 g
- Potassium 58 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 10 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 10.0
- Vitamin C 20.0