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Fresh Thai Spring Rolls

Jodi Rice

"A fresh spring roll that is low in calories and guilt. It is full of fresh ingredients. It is a little time consuming to prepare but the raves you receive from your guests will make it all worth it."
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1 h 2 m servings 342 cals
Original recipe yields 4 servings (8 spring rolls)

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  • Prep

  • Ready In

  1. Combine bell pepper, mango, carrot, green onions, and cilantro in a bowl. Toss until vegetables are evenly distributed.
  2. Stir cashew butter, sesame oil, ginger, garlic, and Thai chiles together in a bowl until dressing is well mixed.
  3. Fill a large bowl with boiling water. Dip 1 rice paper at a time into the water until soft, 2 to 5 seconds.
  4. Lay 2 rice papers together, 1 on top of the other, on a flat work surface. Spread dressing over the middle and layer vegetable mixture on top.
  5. Tuck in the sides of the rice paper and roll upwards, gently pushing down the vegetable mixture to tighten the spring roll. Repeat with the remaining rice papers. Let sit for 2 to 5 minutes. Slice on the diagonal and serve.

Nutrition Facts

Per Serving: 342 calories; 29.5 g fat; 17 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 22 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made some changes: almond butter instead of cashew, powdered ginger instead of fresh, and red pepper flakes instead of Thai chilis. The family liked this. It is a wee bit dry and could probabl...