Ww 3 Points Vegetarian Spring Rolls Food

VEGGIE SPRING ROLLS

Steps:

• Combine first 6 ingredients oin one bowl, and the next four in another bowl.
• Cover each and refrigerate beteen 2- 24 hours.
• Stir once and drain.
• Pour 1 cup warm water into a pie plate.
• Carefully dip rice papers into water, one at a time.
• Place papers one at a time on clean kitchen towels (not touching).
• Let soften until pliable.
• Place 1/4 cup bean sprouts on each rice paper near the edge.
• Place one rounded tablespoon of each vegetable mixture on the sprouts.
• Fold in the ends, and tightly roll the rice paper.
• Place seam side down on a plate.
• Cover with a damp towel, and repeat until done.
• Cover and refrigerate for up to 2 hours.
• Cut each roll in half diagonally to make 12 pieces.
• Garnish with carrot and cilantro.

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

VEGETARIAN SPRING ROLLS

Steps:

• Whisk together ingredients for dipping sauce and set aside.
• In large skillet over medium heat, swirl canola oil and add garlic and ginger. Cook, while stirring, for 1 minute. Add cabbage, inion, and soy sauce and increase heat slightly. Cook until vegetables are tender, stirring occasionally, about 15 minutes. Transfer mixture to separate bowl.
• Place rice noodles in large bowl and add enough hot water to cover, allow the noodles to sit until soft, about 10 minues. Drain and rinse with cold water and drain again. Cut noodles into 2 inch segments and transfer to cabbage mixture.
• Add carrot and seasme oil and toss to coat.
• Assemble the rolls by dipping one end of the wrapper in a bowl of warm water. Add 2 tablespoons of mixture to middle of wrapper and fold in sides. Roll up wrapper to enclose filling.
• Makes 16 rolls.