I'm not going to sit here and lie to you. This is a "somewhat fussy" recipe. Fiddling around with rice paper can be a little frustrating. In fact, I'd be willing to go out on a limb and say even the most experienced cook is going to tear one or two of those pesky little wrappers. So just expect a few rips here or there and remind yourself that your rolls don't have to be perfect! Or at least that's what I tell myself.
I'm also not going to tell you this recipe is "speedy" whatsoever. There's lots of washing, chopping, boiling, mixing, dipping, and delicate handling involved. Towards the end you might even feel as though these little rolls took entirely too long. I will confess to being totally over them by the time I was done making them.
However, all those negative thoughts will fly right out the window as soon as you take that first bite. These little veggie rolls are pretty much screaming with flavor. Bright pops of red, orange and yellow veggies add color and crunch. The chile yogurt sauce is fiery hot and lends a decadent creaminess that makes these rolls feel truly indulgent. The soft soba noodles make for a pillowy soft center that is rather addictive. I found two of these rolls very satisfying. We loved these and I would most definitely make them again!
Vegetable Rolls With Chile Yogurt Sauce
Adapted from Feel Good Food
by Giada De Laurentiis
Makes 8/Serves 4
1/3 cup plain nonfat 0% Greek yogurt
1 tablespoon Asian chile sauce
1 tablespoon soy sauce or fish sauce
1 garlic clove, minced*
1 tablespoon light agave nectar
4 ounces dried soba buckwheat noodles
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 large carrot, shredded
8 (8-inch) rice paper rounds
8 fresh lettuce leaves, ribs removed
8 fresh basil leaves
8 fresh mint leaves
For the Sauce: In a medium bowl, mix together the yogurt, chile sauce, lemon juice, fish/soy sauce, garlic, and agave.
For the Rolls: Bring a large saucepan of water to a boil over high heat. Add the noodle and cook until tender, about 8 minutes. Drain and rinse with cold water. Using scissors, cut the noodles into 2-inch pieces. Add the noodles, red bell pepper, yellow bell pepper, and carrot to the yogurt sauce and toss until coated.
Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water until softened, 20 to 30 seconds. Put the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon 1/3 cup of the noodle mixture on top. Put 1 basil leaf and 1 mint leaf on top of the noodle mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.
If not serving immediately, drape the finished veggie rolls with damp paper towels, wrap with plastic wrap, and store in the refrigerator for up to 6 hours.
Per Serving (2 rolls): Calories: 110; Protein: 4g; Carbs: 24g; Fiber; 1g; Sugar: 4g; Fat: 0g
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