Recipes Included On This Page Vegetable Salad With Sweet Lemon Ginger Dressing - Vegan Asian Vietnamese Fresh Spring Rolls - 2 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable Salad With Sweet Lemon Ginger Dressing - Vegan Asian Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large lemons 1 garlic clove 1 piece peeled ginger -- 2 inches 2 teaspoons honey 1 teaspoon caster sugar -- (preferably unrefined) OR confectioners' sugar Salt and white pepper 1 cup extra virgin olive oil 1 red pepper 1 cucumber -- 6 inches 1 cup bean sprouts 1/2 small red cabbage -- or savoy cabbage 1 small raw beetroot Peel the rind from three lemons removing any pith. Cut the garlic and ginger into 8 pieces each and place with the rind honey and sugar in a small saucepan. Add 1 cup of lemon juice. Bring to the boil and reduce by half adding 1/2 teaspoon salt and 1/2 teaspoon white pepper. Cool then strain into a bowl and whisk in the olive oil. Finely slice the pepper and cucumber taking care to remove the seeds from both. Rinse the bean sprouts in cold water and drain. Finely shred the cabbage, removing the core first. Slice the beetroot (you will want to wear gloves for this). Finally mix all the vegetables together toss with the dressing and stand for 20 minutes before serving. Yield : "6 side dishes" NOTES : Recommended wine: This dressing calls for an assertive wine and whether its served with fish vegetables or poultry a New Zealand Sauvignon blanc will complement it perfectly. This recipe serves 6 as an accompaniment. Contributed to the FareShare Gazette by Chupababi; 18 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 36g Fat (85.1% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 7 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Vietnamese Fresh Spring Rolls - 2 pts Recipe By :Paula Serving Size : 8 Preparation Time :0:45 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces rice vermicelli 8 rice wrappers -- (8.5-inch diameter) 8 large cooked shrimp -- peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce -- chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic -- minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce 3 tablespoons Hoisin sauce 1 teaspoon finely chopped peanuts 1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes or until al dente; drain. 2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. 3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. 4. In another small bowl, mix the Hoisin sauce and peanuts. 5. Serve rolled spring rolls with the fish sauce and Hoisin sauce mixtures. Note : The fish sauce, rice vermicelli, chili garlic sauce, Hoisin. Source : "Allrecipes" S(Formatted by Chupa): "09.28.04" Yield : "8 spring rolls" Start to Finish Time: "0:50" T(Cooking Time): "0:05" NOTES : These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces. Contributed to the FareShare Gazette by Chupababi; 8 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 1g Fat (20.1% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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