Vegetable Summer Rolls with Citrus Dipping Sauce

These low-fat rice-paper rolls made popular in Southeast Asia are easy to make.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 3 ounces vermicelli rice noodles
• 3 tablespoons seasoned rice vinegar
• 2 teaspoons soy sauce
• 1/2 teaspoon salt
• 10 eight-inch rice paper sheets
• 8 ounces firm silken tofu, cubed

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[ingredients-right]

• 1/2 cup cucumber, julienned
• 1/2 cup carrot, julienned
• 1/2 cup red pepper, julienned
• 1 cup cilantro leaves
• 1/2 cup mint leaves
• 1/2 cup Thai basil leaves

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Dipping Sauce” serving_size=””]
[ingredients-left]

• 1/4 cup nam pla, or Thai fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice

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[ingredients-right]

• 2 tablespoons gingerroot, minced
• 1 red-hot chile, minced

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Heat a large pot of water over high heat. Mix the dipping sauce ingredients together and set aside. In a separate pot, cook the rice noodles in boiling water for 3 minutes. Drain, rinse under cold water, and then drain again. Once the noodles are fairly dry, mix in the rice vinegar, soy sauce, and salt. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Once the pot of water is steaming, dip a sheet of rice paper into the water until tender, using kitchen tongs. When you remove the rice sheet, be sure to give it a good shake to get rid of the excess water. Spread it out onto a cutting board and fill with a scant 1/2 cup of the noodles, tofu, vegetables, and herbs. Tuck in the short ends and then roll lengthwise. Repeat with the remaining sheets and serve with the dipping sauce.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”150″ calories_fat=”” fat=”4.5g” sat_fat=”1g” choles=”0mg” sodium=”920mg” carbs=”22g” sugars=”” protein=”6g” fiber=”1g”]

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