Summer Vegetable Rolls with Rice Noodles
These fresh vegetable rolls are tender bundles of rice noodles, lettuce, shredded carrots and herbs. Arrange a platter of the ingredients and let diners make their own rolls, or assemble all of the rolls up to 30 minutes ahead of serving. Cover well with plastic wrap and let stand at room temperature.
Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. shiitake mushrooms
- 2 tsp. canola or peanut oil
- 1 garlic clove, minced
- 1 tsp. soy sauce, plus more for serving
- 7 oz. thin dried rice noodles
- 12 to 16 rice-paper wrappers
- 1 red bell pepper, seeded and thinly sliced
- 2 avocados, pitted, peeled and sliced
- 1 head butter lettuce, torn into bite-size pieces
- 2 carrots, peeled and julienned
- 1 cup loosely packed mixed fresh herb sprigs, such as mint, cilantro and basil
- Asian red chili sauce for serving
- Asian peanut sauce for serving