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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Spring Rolls

Source: dLife

Asian noodles and vegetables wrapped in rice paper with a peanut dipping sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	158.1

Total Carbs	22.7 g

Dietary Fiber	2.0 g

Sugars	6.2 g

Total Fat	6.1 g

Saturated Fat	0.8 g

Unsaturated Fat	1.0 g

Potassium	122.7 mg

Protein	4.1 g

Sodium	411.9 mg

Dietary Exchanges 6.1 Fat, 0.5 Vegetables, 0.0 Fruits, 0.3 Other Carbs, 0.2 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 tbsp fresh lime juice 1.0
1 tbsp hoisin sauce 1.0
1 tsp sugar 1.0
1 tsp salt 3.0
3 oz rice stick noodles 1.0
1 each medium carrots 1.0
1 each medium cucumber 1.0
1 each whole jalapeno pepper 0.3333
0.3333 cup dry roasted unsalted peanuts 8.0
8 each wonton wrappers 0.5
0 1/2 cup fresh cilantro 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp hot red pepper flakes 2.0
2 tsp vegetable oil 0.25
0 1/4 cup hoisin sauce 0.25
0 1/4 cup natural creamy peanut butter 2.0
2 tbsp tomato paste 0.5
0 1/2 cup cold water

Directions

Whisk together lime juice, hoisin sauce, and sugar; reserve.
Boil a large pot of water with salt; boil noodles 2 to 3 minutes or until tender. Strain and run under cold water. Move noodles to a bowl and drizzle 2 tablespoons of lime juice mixture overtop.
In a separate bowl, mix together carrot, cucumber, jalapeno, and peanuts and drizzle with the rest of the lime mixture.
Soak spring roll wrappers in cold water for 5 minutes. Carefully pull apart and lay flat. Lay cilantro leaves in the center of each and top with carrot mixture and noodles. Fold both ends up and roll tightly; arrange seam side down on a plate. Cover with a damp towel until ready to serve.
Combine garlic, pepper flakes, and oil in a pot and simmer 2 minutes. Stir in hoisin sauce, peanut butter, tomato paste, and water and cook until thick, about 2 minutes. Serve as a dipping sauce for spring rolls.