Vegetarian

CRON Remake of Chef Meg's Salad Rolls takes several minutes to prepare.

CRON Remake of Chef Meg's Salad Rolls takes several minutes to cook.

CRON Remake of Chef Meg's Salad Rolls makes 3 servings.

The ingredients for CRON Remake of Chef Meg's Salad Rolls are:

3 Rice Spring Roll wrapper (soak in hot water, just until wet)
3 long thin slices of cucumber (appx 1/2 cup)
1/2 cup grated carrots
1/2 cup Mung Bean Sprouts
6 fresh basil leaves (3 tsp)
3 leaf lettuce leaves

Sauce
1 Tbsp Natural Peanut Butter - unsalted
1 tsp Thai fish sauce (or soy sauce)
1 tsp lime zest
2 Tbsp water

Here is how you make CRON Remake of Chef Meg's Salad Rolls:

1) rotate rice wraps in warm water and set on plate - do one at a time2) place two basil leaves in middle of the wrapper3) over that scoop 2 heaping tbsp of grated carrot, spread out4) over that scoop 2 heaping tbsp of bean sprouts, spread out5) place long thin slice of cucumber over these then folded lettuce leaf6) turn in the ends and roll up the sides - if you will eat them later they can be rolled up in plastic wrap, cut diagonally in middle - total yield 3 complete rollsSauce:1) Mix 1 Tbsp of unsalted peanut butter with 1 tsp fish sauce, if you don't have fish sauce you can use soy sauce or if you like it sweeter balsamic vinegar2) Mix in lime zest and crush a little to release flavor3) Mix in slowly 2 Tbsp of water (for more acid one can be lime juice)Chill salad rolls and slice on diagonal and service with tablespoon drizzle of peanut sauce.Serving Size: Makes three rolls with appx 2/3 cup of filling in eachNumber of Servings: 3Recipe submitted by SparkPeople user KGWINDER.

The nutritional information for CRON Remake of Chef Meg's Salad Rolls is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 110.8

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 162.4 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.7 g
• Protein: 4.4 g