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Vegetable Spring Rolls

yield: 12 total time: 35 minutes
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Ingredients

  • 1/2 pound shiitake mushrooms
  • 2 teaspoons canola oil
  • 1 garlic clove pressed or minced
  • 1 teaspoon low sodium soy sauce
  • 7 ounces dried rice noodles thin
  • 12 rice paper wrappers each 8 1/2 inches in diameter
  • 1 red bell pepper seeded and thinly sliced
  • 2 avocados ripe, pitted, peeled and sliced
  • 2 carrots peeled and cut into matchsticks
  • 1 cup herb packed mixed fresh, sprigs, such as mint, cilantro and basil
  • 4 peanut butter rounded tablespoonfuls, chunky or creamy; both work well
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 inch ginger root peeled and minced
  • 1 clove garlic crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup orange juice

Nutrition

  • Calories : 670 calories
  • Carbohydrate : 44 grams
  • Fat : 49 grams
  • Fiber : 9 grams
  • Protein : 24 grams
  • SaturatedFat : 10 grams
  • Sodium : 690 milligrams
  • Sugar : 14 grams
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