Fresh summer rolls with sweet-and-spicy dipping sauce
3
Points® value
Total Time
40 min
Prep
40 min
Serves
8
Difficulty
Easy
Tofu, vermicelli noodles, an assortment of raw veggies and bold fresh herbs fill lettuce packets, then get rolled up in rice paper wraps. Filling the lettuce leaves first eases the assembly of these delicious spring rolls, and speeds up prep time. You'll need to work quickly once you start soaking rice papers, so arrange your filling ingredients in the order you'll be grabbing them. Set a shallow bowl of warm water (a pie dish works perfectly) and the rice paper wrappers next to a cutting board. Then have a plate with a damp towel nearby to hold the completed rolls. The dipping sauce is delish - slightly salty, slightly tart, a wee bit sweet and plenty spicy. Add more or less hot sauce to taste.
Ingredients
Turbinado sugar
2 tbsp(s)
Water
1½ tbsp(s), warm
Fresh lime juice
1½ tbsp(s)
Asian fish sauce
1½ tbsp(s)
Chives
1½ tbsp(s), finely chopped
Sambal oelek
2 tsp(s), (or to taste)
Boston lettuce
8 leaf/leaves
Cooked vermicelli
1 cup(s)
Cucumber
1 medium, seeded, cut in 4-in strips
Carrots
1 cup(s), julienned
Bell pepper
1 item(s), medium, red or yellow variety, cut in 4-in strips
Asian-flavour baked tofu
6 oz, cut in 4-in strips
Rice paper wrappers
8 item(s)
Fresh mint leaves
½ cup(s)
Fresh basil
½ cup(s), leaves
Cilantro
½ cup(s), leaves
