2 Points Plus - Crunchy Veggie Rolls With Peanut Dipping Sauce

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons rice vinegar, unseasoned
• 2 teaspoons lime juice, fresh
• 1 tablespoon roasted peanuts, unsalted, finely chopped
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 ounce cellophane noodle (part of 16 oz package)
• 1 cup boiling water
• 4 (8 inch) round rice paper sheets
• 1 cucumber, peeled, halved, seeded, and cut into matchstick strips
• 1 carrot, shredded
• 4 scallions, sliced into long, thin strips (light green parts only)
• 1/4 cup cilantro leaf, fresh, packed
• 1/4 cup flat leaf parsley, packed

Recipe

• 1 dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. set aside.
• 2 combine noodles with boiling water in medium bowl.
• 3 soak noodles for 12 minute drain and pat dry with paper towels.
• 4 half-fill large skillet with warm water.
• 5 soak 1 rice paper round in water 30-45 seconds.
• 6 pat with paper towel to remove water.
• 7 place 1/4 noodles on bottom third of rice paper.
• 8 top with 1/4 each of cucumber, carrot, scallions, and cilantro.
• 9 tightly roll rice paper around filling, but just enough to cover it.
• 10 place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
• 11 place roll seam side down on plate and cover with damp paper towel.
• 12 complete filling 4 rolls.
• 13 slice each rolls on diagonal into 4 pieces. serve with sauce.
• 14 2 points plus yeilds 1 roll and 1/2 tbsp sauce.