Vermicelli Spring Rolls
- 1/2 of (8 oz.) pkg. rice vermicelli
- 1/2 cup Asian chili sauce
- 4 tsp. low-sodium soy sauce
- 2 tsp. sriracha sauce
- 1 cup shredded carrots
- 12 egg roll wrappers
- 1/4 cup oil
• Cook noodles per package directions. Drain; rinse under cold water. Pat dry. In bowl, mix next 3 ingredients. Toss carrots and noodles with 2 Tbs. sauce mixture.
• Place 6 wrappers on surface. Spoon ½ cup filling 1" from 1/3 side closest to you onto each. Fold in sides 1/2". Brush ends with water. Starting from bottom, roll up to enclose. Repeat with remaining wrappers and filling. In nonstick skillet, heat 2 Tbs. oil over medium-high heat. Cook rolls in batches, turning until browned, 7-8 min., adding remaining oil as needed. Serve with sauce.
Servings: 6. Active time: 45 min. Total time: 45 min.
Calories: 320 Protein: 6g Fat: 13g (2g sat.) Chol.: 5mg Carbs.: 47g Sodium: 1,130mg Fiber: Og Sugar: 7g
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This story is from the April 08, 2024 edition of Woman's World.
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This story is from the April 08, 2024 edition of Woman's World.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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