Summer Rolls with Garlic Pesto Dipping Sauce

Preparation Time20 mins Cooking Time20 mins Makes 8

Summer Rolls with Garlic Pesto Dipping Sauce

Nutritional Information

Calories

261.45kcal (8 serving)

Total Fat

18.3g (8 serving)

Saturated Fat

1.98g (8 serving)

Trans Fat

0.0g (8 serving)

Cholesterol

0.0mg (8 serving)

Sodium

59.46mg (8 serving)

Total Carbs

22.81g (8 serving)

Dietary Fiber

2.55g (8 serving)

Sugars

1.35g (8 serving)

Protein

3.89g (8 serving)

Ingredients List
  1. 4 ounces vermicelli rice noodles
  2. 1 small cucumber
  3. 1 cup shredded cabbage
  4. 8 rice paper wrappers
  5. handful of fresh basil
  6. 1 avocado

Directions

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1. Cook the vermicelli noodles according to package instructions.

2. Meanwhile, prep all the veggies. Slice the cucumber very thin and shred the cabbage.

3. Add all sauce ingredients to a high speed blender or food process and process until smooth, or leave a few chunks if desired. Taste and adjust seasoning as desired. Transfer to a small dish.

4. Add the rice paper wrappers to a large shallow bowl of water and soak one at a time for about 1 minute.

5. Add the rice paper wrappers to a large shallow bowl of water and soak one at a time for about 1 minute.

6. Add the cooked and cooled rice noodles, cucumber, cabbage, a few pieces of fresh basil and sliced avocado to the bottom third of the wrapper.

7. Roll toward the top and when you get about halfway, tuck the sides in so nothing falls out.

8. Roll toward the top and when you get about halfway, tuck the sides in so nothing falls out.