Veggie Spring Rolls



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Yield: 10 rolls
Prep Time: 40 mins
Total Time: 50 mins
Related Categories: Appetizers, Asian Cuisine
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Ingredients
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    1/4  pound 
    green beans, sliced in half lengthwise
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    1/4  cup 
    rice wine vinegar
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    2   tablespoons 
    fish sauce (nam plah)
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    2   tablespoons 
    sugar
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    2   tablespoons 
    chopped unsalted peanuts
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    2   tablespoons 
    chopped mint
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    1   teaspoon 
    grated fresh ginger
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    10   
    spring roll wrappers
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    10   
    Boston or Bibb lettuce leaves
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    4   ounces 
    (3 cups) pea shoots or broccoli sprouts
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    1   bunch 
    chives
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    1/4  pound 
    each cucumber, jicama and baby zucchini, cut into thin strips.

Directions
1.
Blanch green beans by cooking them in boiling water for 1 to 2 min; cool immediately in ice water. Drain and set aside.
2.
Stir together vinegar, fish sauce, sugar, peanuts, mint, ginger and 2 tbsp water; set aside.
3.
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.
4.
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.
Nutrition information
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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