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1 cup water
1/2 cup uncooked medium grain rice
2 large carrots, peeled and cut into julienne strips
1/2 medium cucumber, cut into juliene strips
6 (8-inch) rice wrappers
3 cups fresh baby spinach leaves
12 fresh cilantro sprigs
1. For dipping sause, finely chop ginger root using food chopper. Combine gingerroot, vinegar, soy sause, oil and sugar in small batter bowl; wisk until blended. Sprinkle with sesame seeds, if desired. Cover; refrigerate until ready to serve.
2. For spring rools, bring water to a boil in Petite (1 1/2-qt.) Sausepan. Stir in rice; reduce heat. Cover; simmer 15 minutes. remove from heat. Cool completely.
3. Cut carrots and cucumber into long julinne stri[ps using julienne peeler, avoiding cucumber seeds. moisten both sides of one rice wrapper with water using Pastery Brush. Arrange 1/2 cup of spinach leaves in a single layer on half of wrapper to within 1/2 inch of edges. Top with 1/4 cup rice. Arrange carrots, cucumber and cilantro sprigs evenly over rice. Fold sides of wrapper in toward center; roll up tightly. repeat with remaining wrappers.
4. Cut each spring rool diagonally into fourths using Serrated Bread Knife. Serve with dipping sause.
Yield: 24 appetizers
Nutrents per serving: Calories 220 (12% from fat), Total Fat 3 g, Saterated Fat 0 g, Cholesterol 0 mg, Carbohydrate 42 g, Protein 6 g, Sodium 210 mg, Fiber 1 g
diabetic exchanges per serving: 2 starch, 1 fruit (3 carb)