Fresh Summer Rolls with Lime Hoisin Sauce

Yield: 6 rolls

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Crispy and cool vegetable rolls hit the spot on warm days. Try using any fresh herb or vegetable that's growing in the garden.

Ingredients

Preparation

Soak rice noodles in hot water until soft and pliable, 15 to 20 minutes. Drain and set aside.

Whisk together hoisin sauce, lime zest, lime juice, fish sauce and cilantro leaves in a bowl; set aside.

Fill a large baking dish with warm water. Soak one spring roll wrapper in the water until pliable, 5 to 15 seconds. Remove the wrapper to a clean, dry surface. Place some rice noodles, carrot, cucumber and shrimp on the lower third of the wrapper, leaving a 1-inch border. Top with a piece of lettuce, 2 mint leaves and 2 basil leaves.

Bring the bottom edge of the spring roll up and over the filling and snugly start to roll it up. Tuck in the sides (like a burrito) and continue rolling until completely wrapped. Repeat with the remaining rolls. Cover rolls with a moist towel while you finish the rest.

Cut the rolls in half on the diagonal and serve with the Lime Hoisin Sauce.

Each roll: 110 cal, 0.5g fat (0g sat), 15mg chol, 200mg sodium, 21g carb, 1g fiber, 4g sugars, 4g protein

Source: PCC Sound Consumer, July 2013

More about: wraps

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