2 Points Plus Crunchy Veggie Rolls With Peanut Dipping Sauce Recipes

2 POINTS PLUS - CRUNCHY VEGGIE ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside.
• Combine noodles with boiling water in medium bowl.
• Soak noodles for 12 minute Drain and pat dry with paper towels.
• Half-fill large skillet with warm water.
• Soak 1 rice paper round in water 30-45 seconds.
• Pat with paper towel to remove water.
• Place 1/4 noodles on bottom third of rice paper.
• Top with 1/4 each of cucumber, carrot, scallions, and cilantro.
• Tightly roll rice paper around filling, but just enough to cover it.
• Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
• Place roll seam side down on plate and cover with damp paper towel.
• Complete filling 4 rolls.
• Slice each rolls on diagonal into 4 pieces. Serve with sauce.
• 2 points plus yeilds 1 roll and 1/2 tbsp sauce.

EGG ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
• Divide the peanut sauce into two equal portions; set one portion aside in a.
• microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
• Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
• meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
• Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
• Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
• Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
• Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
• Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.