VEGETARIAN VIETNAMESE SPRING ROLLS

Vegetarian Vietnamese Spring Rolls image

A refreshing fresh vegetarian spring roll... The hoisin sauce mix gives this recipe its special taste! Serve with hot red chile sauce, hoisin sauce mix, and chopped peanuts.

Provided by Wendy Likly-Welch

Categories Appetizers and Snacks Wraps and Rolls

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1 (8 ounce) package dried rice noodles
8 rice paper wrappers
½ head iceberg lettuce, finely shredded
1 (8 ounce) package bean sprouts
1 cup peeled matchstick-sized daikon
1 cup finely shredded cabbage
2 carrots, peeled and cut into thin matchsticks
1 cucumber - peeled, seeded, and cut into thin matchsticks
1 bunch mizuna
1 bunch Thai basil
1 cup hoisin sauce
2 tablespoons applesauce

Steps:

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Fill a shallow baking dish with hot water. Soak 1 rice paper in the hot water until softened, 5 to 10 seconds. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top. Fold in sides and roll up rice paper to enclose the filling. Repeat with remaining rice wrappers.
Mix hoisin sauce and applesauce together in a small bowl. Serve alongside rolls.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 97.2 g, Cholesterol 1.9 mg, Fat 3.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 0.6 g, Sodium 1189.1 mg, Sugar 26.1 g