Vegetable Spring Rolls
A little prep work lets you relax and enjoy your own party: Make these bite-size snacks in advance, refrigerate, then serve them up to satisfy a crowd. (No one will even notice that they're super low in calories!)
- 1/4 cup plus 2 teaspoons unseasoned rice wine vinegar
- 1 teaspoon olive oil
- 4 tablespoons plus 1 teaspoons sugar
- 2 teaspoons fish sauce
- 1/4 teaspoon salt
- Freshly ground black pepper
- 24 snow peas, strings removed (4 ounces)
- 1 cup bean sprouts, strings removed
- 1 bean sprouts, strings removed
- 1 3 inch-piece hothouse cucumber, peeled and cut into thin strips
- 1 3-inch piece daikon radish peeled and cut into thin stips
- 1/2 cup silvered basil leaves (or a combo of basil, mint, and/or cilantro)
- 6 9-inch rice-paper spring roll wrappers
- 2 teaspoons cornstarch
- 1 teaspoon Sambal Oelek (chili sauce, found in specialty food stores)
- In a large bowl, combine 2 teaspoons vinegar, olive oil, 1 teaspoon sugar, fish sauce, salt, and pepper; set aside. Boil snow peas in salted water for 5 to 10 seconds, drain, and transfer to a bowl of ice water until completely cool. Then, pat snow peas dry and cut into thin strips. Roughly chop bean sprouts and toss with snow peas, carrot, cucumber, radish, and dressing. Add basil or other herbs and toss to combine.
- Line a baking sheet with foil; set aside. Soak each wrapper in warm water for 1 to 2 minutes or until just softened before using. Place a wrapper flat on a work surface and put a generous 1/2 cup of vegetable mixture on bottom third of wrapper. With your hands, shape filling into a log, keeping vegetable strips more or less parallel. Fold bottom edge of wrapper up over filling and roll, securing contents tightly, folding ends over and tucking in at the halfway point, then continuing to gently tighten as you roll. Place on baking sheet and repeat with remaining wrappers. Store rolls loosely covered in the refrigerator for a few hours.
- Prepare the dipping sauce: Dissolve cornstarch in 3 tablespoons water. In a small saucepan, combine it with the remaining vinegar and remaining sugar; bring to a boil and cook until sugar dissolves and mixture clarifies. Remove from heat, stir in Sambal Oelek, and chill until ready to serve. (Sauce will keep, covered, for two days in the refrigerator.)
- To serve, cut ends off the rolls, cut them in half, and then cut each piece in half again on a diagonal. Stand pieces upright on a serving tray and serve with dipping sauce.
Per serving: 37 kcal cal., 0.5 g fat (0.5 g sat. fat), 8 g carb., 1 g fiber, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet