Spring Rolls |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 each | 20 minutes | chill 1 to 2 hours | ||||||||
| INGREDIENTS: | ||
| 8 8-1/2-inch round rice papers | fresh cilantro | desired sauce |
| disered filling | ||
| 1 | For each spring roll, in a shallow dish, dip a rice paper into warm water for 10 to 20 seconds or just until softened. Shake off excess water and place on a damp, clean kitchen towel. |
| 2 | Place a piece of cilantro, if desired, in the center of the damp rice paper. Top with 1/4 cup of the desired filling. Fold bottom third of rice paper tightly over filling; fold in sides to form an envelope shape. Roll up tightly. Transfer to a plate lined with a damp towel; cover with a damp towel. Repeat with remaining rice papers, cilantro, and filling. Chill for 1 to 2 hours. Serve chilled spring rolls with desired sauce. |