Vegetarian Fresh Spring Rolls (P.F. Chang's copycat)

Vegetarian Fresh Spring Rolls (P.F. Chang's copycat)
Vegetarian Fresh Spring Rolls (P.F. Chang's copycat)
A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.
  • Preparing Time: 45 minutes
  • Total Time: 55 minutes
  • Served Person: 4
appetizers no cook vegetarian vegan white meat free tree nut free contains gluten red meat free shellfish free contains pasta dairy free pescatarian
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh ground black pepper
  • sauce
  • 1 pinch sea salt
  • 2 tablespoon rice vinegar
  • 1 tablespoon peanut oil
  • 2 large carrots julienned
  • 2 green onions julienned
  • 1/2 sweet red pepper julienned
  • 1/3 cup napa cabbage thinly sliced
  • 1/4 cup fresh cilantro minced ( or to taste)
  • 1 package (3 oz) dried bean thread noodles
  • 16 (8-inch) rice paper rounds softened (see note)
  • 1/8 cup fresh thai basil slivered or 1/8 cup mint
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon dark sesame oil or 1/4 cup soy sauce
  • 1/2 teaspoon hot sesame oil
  • 1/2 teaspoon garlic minced ( i use 2 cloves)
  • 1 pinch sugar
  • Carbohydrate 7.62067749975229 g
  • Cholesterol 0 mg
  • Fat 6.04154499951941 g
  • Fiber 1.23377497248824 g
  • Protein 0.831916666577087 g
  • Saturated Fat 0.944873999967661 g
  • Serving Size 1 1 Serving (76g)
  • Sodium 1293.08245823517 mg
  • Sugar 6.38690252726405 g
  • Trans Fat 0.315080416648551 g
  • Calories 86 calories

In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well. Let marinate at room temp for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside. Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round. Sprinkle with basil/mint leaves. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours). Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar. Serve as a dipping sauce with the spring rolls. NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.