Yield:
1 Serving
Prep Time:
10 Minutes
Cook Time:
4 Minutes
Category
Lunch + Dinner
Calories:
383
Carbs:
81.2
Fat:
6
Fiber:
11.3
Protein:
8.2
WW Points:
8
ingredients
for the rolls:
½ red bell pepper, thinly sliced
¼ of a small red cabbage, thinly sliced
1 medium carrot, sliced into thin sticks
1 – 2 fresno chilis, thinly sliced
½ avocado, sliced
1 portion cooked instant whole grain rice vermicelli (regular is fine)
basil leaves
¼ cup cilantro
mint leaves
6 spring roll rice wrappers
*water for boiling vermicelli
*cold water for dipping spring roll rice wrappers
for the sauce:
2 tablespoons peanut butter
2 tablespoons sweet chili sauce
2 tablespoons sriracha
1 tablespoon soy sauce
directions
Step 1:
Slice all veggies and set aside.
I used a mandolin, but you can easily slice them by hand.
Step 2:
Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes.
Step 3:
Drain when done.
Step 4:
Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in.
Step 5:
To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper.
These can rip easily so don’t overstuff them.
Step 6:
To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done.
These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊
Step 7:
Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls.