Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mung Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- 2 ounces vermicelli noodles
- 8 large round rice paper wrappers
- 1 cup mung bean sprouts
- 1/2 cup cucumber, cut into thin strips to make 1/2 cup
- 1 medium carrot, shredded
- 8 2-3inch strips of head lettuce
- Sauce:
- 1/4 cup hoisin sauce
- 3 TB peanut butter
- 3 TB water
Directions
Make vermicelli according to package instructions, set aside.
Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board.
Be careful not to let the paper fold on itself when removing the wrapper from the water.
Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily. Repeat for the remaining 7 wrappers. Makes 8 rolls.
For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into.
Category:American Chinese Recipes
Category:American Chinese Salads