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Spring Rolls with Peanut SauceSpring Rolls with Peanut Sauce

Prepared by: Amy Vance,
Nutrition Specialist,
University of Missouri Extension
March 29, 2015

 

Yield: 10 servings

 

Ingredients:

  • 1 cup dry rice noodles or thin spaghetti
  • cup finely chopped cabbage
  • 1 medium carrot shredded
  • 2 tbsp. fresh mint or cilantro
  • 1 cup of thinly sliced cooked chicken, shrimp, beef or pork
  • 1 package rice paper wrappers for spring rolls

 

Preparation

  1. Cook noodles per directions on package. Drain and combine noodles with vegetables and cilantro.
  2. Put warm water in shallow pie plate. Put 2-3 wrappers in water for 2-3 minutes. Remove one wrapper and place on damp paper towel.
  3. Place 1/3 cup of vegetable-noodle mixture and a few pieces of meat in wrapper. Fold wrapper down over mixture, then fold the two sides in and continue to roll up wrapper until all edges are secure.
  4. Continue making as many spring rolls as needed.

 

PEANUT SAUCE

 

Ingredients:

  • cup rice vinegar or lime juice
  • cup sugar
  • Few drops low-sodium soy sauce
  • cup crushed roasted unsalted peanuts

 

Preparation

  1. In a small sauce pan, combine vinegar, sugar and soy sauce over low heat until sugar is dissolved. Add in crushed unsalted peanuts.

 

Nutrition information per serving
(2 rolls with 2 tbsp. peanut sauce):

Calories: 160

Total Fat: 4g

Sodium: 150mg

Fiber: 1g

 

 

Source: Simply Good Eating recipe cards volume 2

 

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, March 30, 2015