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Asian Spring Rolls

Asian noodles and vegetables wrapped in rice paper with a peanut dipping sauce. Brought to you by dLife®

8 ServingsPrep: 40 min. Cook: 10 min.

Ingredients

3 tablespoons fresh lime juice
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon salt, to taste, optional
3 ounces rice stick noodles
1 medium carrot, grated
1 medium cucumber, peeled, seeded and julienned
1 whole jalapeno pepper, seeded and chopped
1/3 cup dry roasted unsalted peanuts
8 wonton wrappers
1/2 cup fresh cilantro, loosely packed
2 garlic cloves, minced
1/2 teaspoons hot red pepper flakes
2 teaspoons vegetable oil
1/4 cup hoisin sauce
1/4 cup natural creamy peanut butter
2 tablespoons tomato paste
1/2 cup hot water

Directions

Whisk together lime juice, hoisin sauce, and sugar; reserve.
Boil a large pot of water with salt; boil noodles 2 to 3 minutes or
until tender. Strain and run under cold water. Move noodles to a
bowl and drizzle 2 tablespoons of lime juice mixture overtop.

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Asian Spring Rolls (continued)

Directions (continued)

In a separate bowl, mix together carrot, cucumber, jalapeno, and
peanuts and drizzle with the rest of the lime mixture.
Soak spring roll wrappers in cold water for 5 minutes. Carefully pull
apart and lay flat. Lay cilantro leaves in the center of each and
top with carrot mixture and noodles. Fold both ends up and roll
tightly; arrange seam side down on a plate. Cover with a damp towel
until ready to serve.
Combine garlic, pepper flakes, and oil in a pot and simmer 2 minutes.
Stir in hoisin sauce, peanut butter, tomato paste, and water and
cook until thick, about 2 minutes. Serve as a dipping sauce for
spring rolls.

Nutrition Facts: 1 serving equals 158 calories, 6 g fat (1 g saturated fat), 412 mg sodium, 23 g carbohydrate, 4 g protein. Diabetic Exchanges: 1-1/4 fat, 1/2 vegetable, 1/4 starch, 1/4 lean meat.