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Asian Spring Rolls
Source: dLife

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

Rating:
Prep Time: 40 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Vegetables , 1/2 Other Carbs , 1/2 Starch , 1/2 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 tbsp  fresh lime juice
1 tbsp  hoisin sauce
1 tsp  sugar
1 tsp  salt
3 oz  rice stick noodles
1 each  medium carrots
1 each  medium cucumber
1 each  whole jalapeno pepper
0.3333 cup  dry roasted unsalted peanuts
8 each  wonton wrappers
0 1/2 cup  fresh cilantro
2 each  medium garlic cloves
0 1/2 tsp  hot red pepper flakes
2 tsp  vegetable oil
0 1/4 cup  hoisin sauce
0 1/4 cup  natural creamy peanut butter
2 tbsp  tomato paste
0 1/2 cup  cold water
Directions
  1. Whisk together lime juice, hoisin sauce, and sugar; reserve.
  2. 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.
  3. In a separate bowl, mix together carrot, cucumber, jalapeno, and peanuts and drizzle with the rest of the lime mixture.
  4. 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.
  5. 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.

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