Asian

Spring Rolls - Vermicelli Veggies and Beef takes 15 minutes to prepare.

Spring Rolls - Vermicelli Veggies and Beef takes 10 minutes to cook.

Spring Rolls - Vermicelli Veggies and Beef makes 12 servings.

The ingredients for Spring Rolls - Vermicelli Veggies and Beef are:

12 Rice Paper

10 Slices Beef luchmeat (thinly sliced)
3/4 Cup Fresh Cilantro
1 Cup Carrot Slaw and cherry tomatoes - pesto
1/2 Red Pepper Bell (Julienne chopped)
1/2 Medium Onion (finely chopped)
1/2 Small English Cucumber with peel (julienne chopped)
120 gr Rice Vermicelli

Here is how you make Spring Rolls - Vermicelli Veggies and Beef:

1. Prep the carrot slaw or use the left over and chopped the veggies. Prep the rice vermicelli (place in hot water for 5 min and drain. 2. Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. Spread the fillings. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all the rice papers have been filled. Serve with Soya sauce (not in calculation!)Makes 12 rolls. Serving Size: 12 rollsNumber of Servings: 12Recipe submitted by SparkPeople user JULIABELANGER.

The nutritional information for Spring Rolls - Vermicelli Veggies and Beef is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 71.6

• Total Fat: 0.3 g
• Cholesterol: 1.5 mg
• Sodium: 101.8 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 0.5 g
• Protein: 2.0 g

Spring Rolls - Vermicelli Veggies and Beef is Asian cuisine.