Shefali's Scrumptious Spring Rolls
"My mom really loves noodles and she is always looking for different things to go with them," Shefali recalls. "So when we found the recipe for spring rolls, we decided to give it a try. They turned out better than we expected, and were very easy to make as well. The peanut sauce was also an experiment that went the right way. Now we have spring rolls with peanut sauce all the time for lunch and dinner. Sometimes we have noodles on the side, along with a glass of milk." - Shefali SIngh, age 12, Massachusetts
Makes 2 to 4 servings
Ingredients:
For the spring rolls:
- 8 brown rice paper rounds
- 1 medium carrot, finely chopped
- 1 medium cucumber, finely diced
- 1/2 cup tofu, thinly sliced
- 1 cup shredded lettuce
- 1 cup bean sprouts
- 8 to 10 fresh mint leaves
For the sauce:
- 1/4 cup peanut butter
- 1 tablespoon hot water
- 1 teaspoon hot water
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 teaspoon reduced-sodium soy sauce
Preparation:
Make the spring rolls:
- Fill a pie dish with warm water. Immerse 1 rice paper round in the water until pliable, about 15 seconds, then transfer to a cutting board. Place some carrot, cucumber, tofu, lettuce, and bean sprouts in the center of the rice paper round. Each filling should amount to about 2 tablespoons. Add a mint leaf on top. Fold the bottom of the wrapper over the filling then fold both sides into the center, and roll the wrapper up tightly to form a spring roll. Transfer the spring roll to a plate and keep covered with a damp paper towel. Repeat with the remaining rice paper rounds and filling.
Make the sauce:
- In a small bowl, whisk together the peanut butter, hot water, vinegar, sugar, and soy sauce. Add more hot water, if needed, to thin the sauce to the desired consistency. Serve the sauce with the spring rolls.
335 calories;17g protein; 33g carbohydrates; 18g fat (3.5g saturated fat); 552mg sodium
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