Spring Rolls with Dipping Sauce
These do take some preparation, so you might want to go ahead and make a couple of batches. They won't go to waste.
Cook onion, garlic and red pepper flakes in oil in a small non stick skillet over moderate heat, stirring until golden brown (about four minutes). Whisk in remaining sauce ingredients. Simmer, stirring constantly for one minute. Let cool.
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a colander. Pat dry with paper towels and toss with seasoned rice vinegar.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water soak 1 rice-paper round (make sure there are no holes) in warm water until round is pliable, 30 seconds to 1 minute. Transfer to paper towel.
Arrange 1 piece of lettuce on bottom half of each rice-paper round, folding or tearing lettuce to fit, leaving a one inch border around edge of rice paper. Add one fourth of mint, basil, cabbage and noodles to round. Roll up rice paper tightly around filling and after rolling halfway, add one fourth cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer spring roll to plate and cover with dampened paper towels.
Make three more rolls in the same manner. Serve rolls with dipping sauce.
You may make the spring rolls up to 6 hours ahead and chill, wrapped in dampened paper towels in a ziplock plastic bag. Let rolls come to room temperature before serving.
Per Serving: 107 Calories
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