Ingredients for 2 Points Plus Crunchy Veggie Rolls With Peanut Dipping Sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1/4 cup roasted peanuts (finely chopped)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Cellophane Noodle
- Boiling Water
- 4 sheets round rice paper
- 1/4 cup thinly sliced cucumber
- 1/4 cup shredded carrot
- 2 scallions (thinly sliced)
- 1/4 cup chopped cilantro
- 5-6 sprigs flat leaf parsley (optional)
- 8 ounces vermicelli rice noodles
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How to Make 2 Points Plus Crunchy Veggie Rolls With Peanut Dipping Sauce
- **Make the Peanut Dipping Sauce:** In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1/4 cup roasted peanuts (finely chopped), 1 tablespoon sugar, and 1/2 teaspoon salt.
- Set aside.
- **Prepare the Noodles:** Cook 8 ounces vermicelli rice noodles according to package directions. Drain and rinse with cold water. Pat completely dry with paper towels.
- **Prepare the Rice Paper:** Half-fill a large, shallow dish with warm water.
- **Assemble the Rolls:** Submerge one rice paper wrapper in the warm water for 30-45 seconds until softened. Gently remove and lay flat on a clean surface.
- **Add the Filling:** Place 1/4 of the cooked noodles on the bottom third of the rice paper. Top with 1/4 cup thinly sliced cucumber, 1/4 cup shredded carrot, 2 scallions (thinly sliced), and 1/4 cup chopped cilantro.
- **Roll it Up:** Tightly roll the rice paper around the filling, tucking in the sides as you go.
- **Add Parsley (Optional):** Place a single row of 5-6 parsley leaves along the roll before finishing the roll to create a neat cylinder.
- **Repeat:** Repeat steps 5-8 to make 4 rolls in total.
- **Slice and Serve:** Slice each roll diagonally into 4 pieces. Serve immediately with the peanut dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
1g
Carbs
4g
