Diet

15 Delicious and Healthy No-Cook Meals to Eat All Summer Long

Ditch your oven this summer

by Rosie Narasaki | COMMENT

PHOTO 9/16

Vegetarian Spring Rolls Have you ever had Vietnamese vegetarian spring rolls? They're about as refreshing as it gets, with crispy carrots and cucumbers, fragrant herbs and luxe vermicelli noodles.

Ingredients
2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores)
6 rice paper wrapper sheets (called 'bahn trang' - available in Asian section of grocery store)
A large bowl of water to dip rice paper sheets
6 sprigs cilantro
6 sprigs mint
6 leaves lettuce, rib/stem removed
1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts)
1 carrot, peeled and cut into match sticks
Sweet Chili Dipping Sauce
4 tablespoons light soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons warm water
1 garlic clove peeled and crushed
Red pepper flakes or chopped fresh chili to taste
Whisk everything together till the sugar dissolves.

Directions
1. Soak rice sticks in boiling water for about 3 minutes or till soft. Drain well.
2. Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water. Place on a clean work surface. Place a sprig each of cilantro and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices. Fold and roll the summer roll.
3. Serve immediately with vegetarian Vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.

Source: Veggie Belly

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