Salad Rolls
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Nora Cooks · by Nora★ 5.0 (5)

Salad Rolls

NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 14%
CARBS 29G49% OF CAL
6G FIBER11G OTHER12G TOTAL SUGAR
FAT 12G46% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh spring rolls with rice noodles, vegetables, herbs, and fruit, served with peanut dipping sauce. Light, bright, and made by hand.

startervietnamesegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 package spring roll rice wrappers (you will use about 12 wrappers)
  • 4 ounces vermicelli rice noodles (1/2 package)
  • 12 pieces of butter leaf lettuce, or green leafy lettuce
  • 1 large carrot, peeled and shredded
  • 1 english cucumber, peeled and sliced into strips
  • 1 small bunch fresh mint leaves
  • 1 small bunch fresh basil leaves
  • 1 small bunch fresh cilantro
  • 2 medium-large avocados, pits removed and cut into slices
  • 1 large (or 2 medium) fresh mangos, peeled and sliced into strips
  • optional: fresh chives
  • 1/2 cup creamy peanut butter
  • 3 tablespoons low sodium soy sauce (use tamari for gluten free)
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Sriracha hot sauce, or to taste
  • 3-4 tablespoons water, as needed to thin
  • crushed peanuts, for sprinkling on top, optional
PREP
45M
SODIUM
266MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.