Edamame-Jalapeno Spring Rolls with Peanut-Ginger Dipping Sauce
Look for spring roll wrappers in the Asian food section of large supermarkets or in Asian markets. Be sure to wear plastic gloves while working with the chilies to avoid a burning sensation in your fingertips that can last for hours after contact.
12 spring roll wrappers
6 jalapeno peppers, seeded, deveined, and sliced into thin rounds
2 ounces fresh basil (1 small bunch)
2 ounces fresh mint (1 small bunch)
10 ounces shelled edamame
8 ounces fresh bean sprouts
Peanut-Ginger Dipping Sauce
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons natural peanut butter
1 tablespoon minced fresh ginger
1 Thai chili pepper, seeded and minced
Nutrition FactsPer serving: 178 calories, 22% fat (4.4 g; <1 g saturated), 58% carbs (27 g), 20% protein (9 g), 3 g fiber, 53 mg calcium, 2.8 mg iron, 428 mg sodium.
Read more Healthy Recipes.
1. Pour hot water into a large skillet. Working with 1 spring roll wrapper at a time, immerse the wrapper in water, and soak for 3 minutes or until pliable. Place on a paper towel-lined surface. Dab with paper towels to remove excess moisture.
2. Arrange 4 jalapeno slices side by side across the center of the wrapper. Leaving a 1V inch edge on each side, top with 4 basil leaves, 4 mint leaves, 2 tablespoons edamame, and 1/4 cup sprouts. Fold up sides and roll tightly.
3. Place spring rolls in a container, top with damp paper towels to keep moist, and cover with a tight-fitting lid. Chill before serving.
4. To make dipping sauce, whisk together all 5 sauce ingredients. Serve with rolls.