Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories421.6 kcal (21%)
Total Fat8.9 g (13%)
Carbs75.5 g (29%)
Sugars12.5 g (14%)
Protein11.9 g (24%)
Sodium815.7 mg (41%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

6 cupsbaby bok choy

0.25 headred cabbage
thinly sliced

2carrots
medium, peeled and thinly sliced

0.5cucumber
peeled and thinly sliced

1red bell pepper
thinly sliced

1jalapeño
de-seeded and thinly sliced

3green onions
thinly sliced lengthwise

1 bunchcilantro
roughly chopped

½ cupmint leaves
roughly chopped

½ cupThai basil leaves
thinly sliced

0.5 x 8.8 ozrice noodles
package

1 packagerice paper wrappers
6”

Peanut dipping sauce

3 Tbspcreamy peanut butter

1 Tbsphoisin sauce

1 Tbspsoy sauce

1 Tbspmaple syrup

1 Tbspsriracha

½ Tbsprice vinegar

1juice of lime

10black pepper
grinds

3garlic cloves
grated into a paste

⅔ cupwater
warm
Instructions
Step 1
Prepare all the vegetables first, then combine the peanut dipping sauce ingredients in a bowl and whisk together until smooth in consistency.
Step 2
Bring a medium pot of water to a boil, then take off the heat and add the rice noodles. Break up the noodles with a chopstick as they begin to soften and let cook for 5 mins. Strain the noodles and then place them in a bowl of cold water.
Step 3
Add one rice wrapper at a time to a bowl of water for a couple seconds and then remove. Place on a small plate and add ingredients between the middle point and the edge of the wrapper. I would recommend adding bok choy, rice noodles, and red cabbage first. Use your thumbs to bring the edge of the wrapper up and push the ingredients back into the wrapper as you roll it toward the center. Bring the edges over toward the middle and then roll up slowly until it is sealed.
Step 4
This recipe makes up to 20 spring rolls. Serve them with peanut sauce and enjoy 👍
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