Summer rolls with nuoc cham
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Triangular summer roll wrappers | |
| 1 | cup | Cellophane noodles |
| ¼ | cup | Cilantro |
| ¼ | cup | Bean sprouts |
| ½ | Head Boston lettuce | |
| ¼ | cup | Burdock; julienne |
| ¼ | cup | Pickled daikon |
| ½ | cup | Napa cabbage; shredded |
| ¼ | cup | Nouc nam |
| ¼ | cup | Rice vinegar or 2 tablespoons lime juice |
| 2 | tablespoons | Sugar |
| 1 | small | Chili |
| 2 | smalls | Crushed garlic cloves |
| Fresh lime leaf and cilantro | ||
| 1 | tablespoon | Fresh ginger |
| Shredded daikon of carrot | ||
Directions
NOUC CHAM
Rehydrate summer roll wrappers. Place one-eighth of each filling item (noodles, cilantro, mint, bean sprouts, Boston lettuce, burdock, and cabbage) in each wrapper, and roll.
Converted by MC_Buster.
Per serving: 916 Calories (kcal); 15g Total Fat; (14% calories from fat); 18g Protein; 184g Carbohydrate; 43mg Cholesterol; 1367mg Sodium Food Exchanges: 10½ Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1 ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.