Best 2 Points Plus Crunchy Veggie Rolls With Peanut Dipping Sauce Recipes
VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE
Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.
Provided by LMillerRN
Categories Vegetable
Time 40m
Yield 12 rolls
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
- To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
- Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
- Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.
Nutrition Facts : Calories 144, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.4, Sodium 271.9, Carbohydrate 13.8, Fiber 1.7, Sugar 9.8, Protein 10.5
2 POINTS PLUS - CRUNCHY VEGGIE ROLLS WITH PEANUT DIPPING SAUCE
From WW All Time Favorites. Per Serving (1 roll and 1/2 tbsp sauce): 78 cal, 1g fat, 15g carb, 2g fiber, 3g protein
Provided by mariposa13
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside.
- Combine noodles with boiling water in medium bowl.
- Soak noodles for 12 minute Drain and pat dry with paper towels.
- Half-fill large skillet with warm water.
- Soak 1 rice paper round in water 30-45 seconds.
- Pat with paper towel to remove water.
- Place 1/4 noodles on bottom third of rice paper.
- Top with 1/4 each of cucumber, carrot, scallions, and cilantro.
- Tightly roll rice paper around filling, but just enough to cover it.
- Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
- Place roll seam side down on plate and cover with damp paper towel.
- Complete filling 4 rolls.
- Slice each rolls on diagonal into 4 pieces. Serve with sauce.
- 2 points plus yeilds 1 roll and 1/2 tbsp sauce.
Nutrition Facts : Calories 71.8, Fat 1.9, SaturatedFat 0.3, Sodium 120.5, Carbohydrate 13.2, Fiber 1.7, Sugar 3.1, Protein 1.9
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