4 oz. Dry cellophane (rice) noodles
1 and 1/2 tbsp. Sesame oil; divided
1/2 tbsp. Rice vinegar
1/2 tsp. Sugar
1 tbsp. Lime juice
1/4 c. Carrot; shredded
4 Radishes; shredded
1 Avocado; pitted and peeled
1 bunch Cilantro
1 bunch Mint
2 Eggplants (the straightest, most uniform ones you can find)
2 tbsp. Peanut butter
2 tbsp. Rice vinegar
1 tbsp. Soy sauce
2 tsp. Sugar
1/2 tsp. Red pepper flakes
Prep. Time: 30 minutes
Cook Time: 10 minutes
Spring rolls are one of my favorite snacks at restaurants with Vietnamese dishes. They are light, full of fresh veggies and I never feel bad about eating 3 (or 6) at a time because they are so healthy. This “at home” version replaces the traditional rice paper wrappers with thin sheets of eggplant, which I find a little easier and faster than soaking the wrappers.
1. Bring pot of water to just a boil, remove from heat and soak the dry noodles for 10 minutes. Drain and toss with 1 tsp. sesame oil.
2. Whisk together all the ingredients for the dipping sauce, transfer to a serving bowl and set aside.
3. In a separate bowl, whisk together remaining sesame oil, rice vinegar, sugar, and lime juice. Add carrots and radishes, toss and set aside. Toss occasionally.
4. Trim the ends off the eggplant and using a sharp knife or mandolin, cut long thing sheets of eggplant (end to end), aiming for about 1/4 inch thick slices.
5. Broil the eggplant slices on low for about 3 to 5 minutes per side and then set aside to cool. (Alternatively, you can grill them, just be sure to spray the grill with olive oil or nonstick cooking spray.)
6. While the eggplant is cooling, slice the avocado thinly.
7. Once the eggplant has cooled enough to handle, lay out one sheet on a cutting board with the long direction pointing away from you. About 1 inch in from the end closest to you, lay a small portion of the shredded veggies, noodles, a slice or two of avocado, and a few cilantro and mint leaves across the eggplant.
8. Fold the short end of the eggplant sheet closest to you over the filling and roll up the eggplant. Transfer to a serving plate, seam side down. Repeat with remaining eggplant sheets and filling. Serve immediately
with dipping sauce or cover and chill for up to 6 hours.
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