Recipe from Ladies' Home Journal
1/4 pound green beans, sliced in half lengthwise
1/4 cup rice wine vinegar
2 tablespoons fish sauce (nam plah)
2 tablespoons sugar
2 tablespoons chopped unsalted peanuts
2 tablespoons chopped mint
1 teaspoon grated fresh ginger
10 spring roll wrappers
10 Boston or Bibb lettuce leaves
4 ounces (3 cups) pea shoots or broccoli sprouts
1 bunch chives
1/4 pound each cucumber, jicama and baby zucchini, cut into thin strips.
Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water. Drain and set aside.
Pour 1 cup warm water into a shallow dish. Dip spring roll wrappers in water one at a time, gently shaking off excess water. Place wrappers between clean, damp paper towels and let stand for 10 min. Brush any dry edges with a little water.
Place a lettuce leaf on the bottom half of a wrapper and top with 2 to 3 green beans, a small pile of pea shoots and chives, and a few strips each of cucumber, jicama and zucchini. Fold and roll tightly like a burrito, leaving the top end open. Repeat with remaining ingredients. Serve immediately with dipping sauce. Makes 10 rolls.
Per Serving: cal. (kcal) 110, Fat, total (g) 2, carb. (g) 22, fiber (g) 3, pro. (g) 5, sodium (mg) 307, Percent Daily Values are based on a 2,000 calorie diet
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