Spring Rolls with Black Bean Noodles
User Reviews
5
Spring Rolls with Black Bean Noodles
Description
This recipe assembles spring rolls by layering cooked black bean noodles along with thinly sliced yellow bell pepper, shredded carrots, coarsely chopped bok choy, and fresh basil leaves inside softened spring roll wrappers. The noodles add a slightly chewy texture and subtle flavor that contrasts with the crisp vegetables and fragrant basil. Wrapping them tightly creates a neat package of colorful, fresh ingredients.
The rolls are served with peanut sauce, which provides a creamy, rich, and slightly sweet complement to the fresh vegetables and noodles. This combination makes the spring rolls a light appetizer or snack with varied textures and flavors.
Ingredients
- 8 spring roll wrapper
- 2 cup black bean spaghetti
- 1 yellow bell pepper
- 2 carrot
- 2 cup bok choy
- 8 basil leaves
- 1/2 cup peanut sauce
Instructions
- Cook the Black Bean Spaghetti as directed on the package.
- Slice the pepper and carrots thinly and coarsely chop the Bok Choi.
- Soak the Spring Roll wrapper in warm water for a few seconds, then place on a plastic cutting board.
- Put 1/2 c. noodles on one end of the wrapper, along with some of each of the vegetables. Add a basil leaf.
- Quickly roll up the wrapper, tucking the edges in as you go.
- Serve the Spring Rolls with peanut sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 334mg | 14% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2733IU | 55% |
| Vitamin C | 30mg | 33% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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