Kelp Spring Rolls with Sweet Chili Dipping Sauce

Makes: 
12 rolls, 1 roll per serving
Utensil: 
Blender
Round Cake Pan (9 inch)
Rate Recipe: 
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

14
cup
honey
(85
g)
1
tablespoon
Sambal chili paste
(17
g)
12
cup
almond butter
(125
g)
1
lemon, juiced
Spring Rolls
  1. 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.
  2. Place a lettuce leaf, carrots, sprouts, basil, and noodles in the center of the rice wrapper.
  3. Fold by bringing 2 sides together, then roll up from one of the open sides to form a roll.
  4. Repeat until all ingredients have been used up and 12 rolls are formed.

Dipping Sauce

  1. In a blender on high speed, blend all ingredients together.
  2. Serve with spring rolls.
Nutritional Information per Serving
Kelp Spring Rolls
Calories: 
54
Total Fat: 
0g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
31mg
Total Carbs: 
12g
Dietary Fiber: 
1g
Sugar: 
1g
Protein: 
2g
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

Reviews