VEGETARIAN SUMMER ROLLS

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Vegetarian Summer Rolls image

These cool Vietnamese summer rolls are filled with rice noodles, avocado, carrots, and cucumber. Enjoy them as a vegetarian appetizer or light summer main course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 9

1 package (4 ounces) vermicelli rice noodles
8-inch spring roll wrappers
Fresh chives (optional)
Creamy Peanut Dipping Sauce
Spicy Hoisin Dipping Sauce
1 avocado, thinly sliced
1/2 cup fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 small cucumber, cut into matchsticks (3/4 cup)

Steps:

  • Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
  • Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
  • Fold bottom of wrapper tightly over fillings.
  • Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

Nutrition Facts : Calories 206 g, Fat 1 g, Fiber 1 g, Protein 13 g

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