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Vietnamese Spring Rolls

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Ingredients

Adjust Servings:
1 block, pressed extra firm tofu cut into small strips
or rice paper wrappers Spring Roll Skin
2 cups sweet bell peppers cut into matchsticks
2 cups English cucumber cut into matchsticks
1/2 cup basil leaves
1/2 cup mint leaves
1/2 cup fresh cilantro
2 cups carrots cut into matchsticks
2 limes
2 cups purple cabbage thinly sliced
2 cups straight cut rice noodles optional
Peanut Sauce Ingredients
1/2 cup organic peanut butter
2 Tbsp. sweet soy sauce Alternatively, mix 2 tablsepoon low sodium soya sauce with 2 tablsepoon honey
3 cloves garlic cloves minced
3 green chilies minced
3-4 kafir lime leaves
1/2 lime fresh squeezed lime juice
Fish Sauce Ingredients
6 tablespoon fish sauce strong odor alert !
4 green chilies minced
4 pods active dry yeast
3/4 cup water
1/2 fresh squeezed lime juice
2 Tbsp. raw organic honey or agave, adjust to taste

Nutritional information

500
Calories
17.7g
Total Fat
3.7g
Saturated Fat
2,966mg
Sodium
76.9g
Total Carbohydrate
7.3g
Dietary Fiber
21.2g
Total Sugars
15.2g
Protein

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Vietnamese Spring Rolls

Features:
    Cuisine:
      • 22
      • Serves 4
      • Medium

      Ingredients

      • Peanut Sauce Ingredients

      • Fish Sauce Ingredients

      Directions

      Share

      Say hello to summer fun with these super delicious Vietnamese Spring Rolls that pack a great punch of nutrients and yumminess all in one!

      Not only are they loaded with all the antioxidants and polyphenols, they are also protein and fiber rich!

      And guess what? No frying in a coat of white flour involved!

      they come with two yummy dipping sauces…what are you waiting for?

      (Visited 220 times, 1 visits today)

      Steps

      1
      Done

      Prepare your veggies!

      Take 2 cups of water in a wide pan and boil it. Chop all veggies, i.e carrots, cucumber, bell peppers, and cabbage lengthwise.

      Press your tofu by using a tofu press or wrapping block in a cloth and placing a heavy pan on top of it for about 10 min. This releases excess liquid. Cut strips of tofu similar in length to veggies.

      2
      Done

      Prepare your spring roll wrappers

      Once the water starts boiling, turn off the heat. Take one spring roll wrapper and completely immerse it in the water. Let it soak in water for only 5 seconds and take it out using a pair of tongs. Lay all it flat on a working surface and repeat with all the skins you need.

      Note: you may spoil a few skins in the process. don't worry, its easy. You will get the hang of it!

      Now, to one end of the skin, add the noodles ( if using ), layer all the veggies on top of noodles along with mint, basil, and cilantro leaves as shown in the video. Then start rolling by it tucking in the sides of the skin as well to maintain a spring roll shape and that's it!

      3
      Done

      Peanut Sauce

      The easiest way to make this peanut sauce is to blend all ingredients in a blender.

      The more traditional way is to blend the chilies, garlic and lime leaves in a mortar and pestle to achieve a slightly chunky consistency. You do you!

      4
      Done

      Fish Sauce

      Mix all the above ingredients in a bowl and your fish sauce is ready!

      5
      Done

      How To Make Vietnamese Spring Rolls Recipe

      Dr Bijal

      I am Dr. Bijal Dave – Obesity Medicine, Metabolic Specialist, Family Physician and Passionate Chef! I am a medically certified doctor with a passion for healthy eating. I have created this website to bring healthy and tasty vegetarian recipes from all over the world to your home. I have 3 office locations in New Jersey. If you would like help losing weight, please contact one of my offices and schedule a comprehensive medical weight loss evaluation.

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