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Vietnamese Summer Rolls


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
For the Summer Rolls:14 oz pkg Cellophane noodles
1/4 cup Cilantro
1 tbl Lime juice
1/3 cup Carrots, shredded
1/2 cup Cabbage, shredded
12 each Rice paper circles

For the Peanut dipping sauce:
1/4 cup peanut butter
1/4 cup soy
1/4 cup beer
1/4 cup sugar
1 tsp each garlic and ginger puree and chill
Cook the cellophane noodles until al dente and cool. Mix other ingredients to form the filling.

Soak the rice paper circles in warm water one at a time. Fill as you would a burrito with the mixture in the middle, fold in the sides and roll from bottom to top. Let stand for 2 minutes before enjoying. If making ahead of time, cover with a wet paper towel and refrigerate.
Nutrition Facts:
Thyme - An American Bistro NE corner of 31st and Harvard -
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