Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 large carrots, julienned
- 2-3 julienned green onions
- 1/2 sweet red pepper, julienned
- 1/3 cup thinly sliced napa cabbage
- 1 tablespoon olive oil
- 1/4 cup minced fresh cilantro (or to taste)
- 1/4 teaspoon fresh ground black pepper
- 1 pinch sea salt
- 1 (3 ounces) package dried bean thread noodles
- 16 rice paper, rounds softened (8-inch, see note)
- 1/8 cup slivered fresh Thai basil or mint
- =
Directions
In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
Let marinate at room temp for 10 minutes, stirring frequently.
Meanwhile, place the noodles in a medium bowl.
Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
Drain well and snip into 2-inch pieces.
Set aside.
Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
Sprinkle with basil/mint leaves.
Fold the bottom edge over the filling; fold in both sides and roll up tightly.
Press to seal.
Place on a plate seam side down; cover with plastic wrap.
Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
Serve as a dipping sauce with the spring rolls.
NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
Remove and let drain on a clean dish towel.
Do not stack the rice papers; they will stick together.