Makes:
12 rolls, 1 roll per serving
Utensil:
Blender
Round Cake Pan (9 inch)
Contributed By:
Jael Tanti
Authorized Saladmaster® Dealer
Ingredients
Spring Rolls
12
rice paper wrappers
1
head curly lettuce
2
carrots, cut thin, julienne style
1
cup
mung bean sprouts
(124
g)
1
bunch cilantro, finely chopped
1
bunch Thai basil, chopped
1
12-ounce bag kelp noodles (340g)
hot water
Dipping Sauce
1⁄4
cup
honey
(85
g)
1
tablespoon
Sambal chili paste
(17
g)
1⁄2
cup
almond butter
(125
g)
1
lemon, juiced
Directions:
- Place 1-inch (2.5-cm) hot water in cake pan. Dip rice wrappers, one at a time, in the water for 15 seconds on each side, drain and transfer to a plate.
- Place a lettuce leaf, carrots, sprouts, basil, and noodles in the center of the rice wrapper.
- Fold by bringing 2 sides together, then roll up from one of the open sides to form a roll.
- Repeat until all ingredients have been used up and 12 rolls are formed.
Dipping Sauce
- In a blender on high speed, blend all ingredients together.
- Serve with spring rolls.
Sweet Chili Dipping Sauce
Calories:
106
Fat:
7g
Saturated Fat:
1g
Cholesterol:
0mg
Sodium:
48mg
Carbohydrate:
10g
Fiber:
1g
Sugar:
7g
Protein:
2g
Makes 10 servings, approximately 1 ounce each
Directions
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