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Fresh Veggie Spring Rolls (Nim Chow) with Honey Peanut Hoisin Sauce

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 158kcal
Author Brenda Bennett

Ingredients

  • 12 rice spring roll skin/papers
  • 3 cups cooked rice noodles
  • 1 cup romaine lettuce chopped
  • 1 carrot shaved
  • ½ yellow pepper thinly sliced
  • ½ red pepper thinly sliced
  • mint leaves
  • Honey Hoisin Sauce
  • optional: ½ cup chopped peanuts

Instructions

  • Lay one spring roll wrapper into a shallow dish of warm water and carefully place onto cutting board.
  • Place ¼ cup rice noodles in center of wrapper.
  • Top with a few shavings of carrot, lettuce, 2-3 red and yellow pepper slices and 1-2 mint leaves.
  • Roll lengthwise from bottom, fold in each end, then roll over tightly. Slice in half. Proceed with the rest of the spring roll wrappers.
  • Keep refrigerated until ready to serve.
  • Serve with hoisin sauce. Mix chopped peanuts into hoisin sauce if desired.

Notes

Weight Watchers PointsPlus: 4* for 2 rolls

Nutrition

Serving: 2g | Calories: 158kcal | Carbohydrates: 37g | Protein: 2g | Sodium: 145mg | Fiber: 2g | Sugar: 1g