Vegetable Rolls with Chile Yogurt Sauce


⅓ c. plain nonfat (0%) Greek yogurt 1 Tbsp. plus 1 ½ tsp. fish sauce
1 Tbsp. Asian chile sauce 1 garlic clove, minced
1 Tbsp. fresh lemon juice 1 Tbsp. light agave nectar
4 oz. dried soba (buckwheat) noodles 8 (8-inch) rice paper rounds
1 red bell pepper, thinly sliced 8 butter lettuce leaves, ribs removed
½ yellow bell pepper, thinly sliced 8 fresh basil leaves
1 large carrot, shredded 8 fresh mint leaves


1. For the sauce: In a medium bowl, mix together the yogurt, chile sauce, lemon juice, fish sauce, garlic, and agave.

2. For the rolls: Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until tender, about 8 minutes. Drain and rinse with cold water. Using scissors, cut the noodles into 2-inch pieces. Add the noodles, red bell pepper, and carrot to the yogurt sauce and toss until coated.

3. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water until softened, 20 to 30 seconds. Put the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon 1/3 cup of the noodle mixture on top. Put 1 basil leaf and 1 mint leaf on top of the noodle mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.

4. If not serving immediately, drape the finished vegetable rolls with damp paper towels, wrap with plastic wrap, and store in the refrigerator for up to 6 hours.

Makes 8 rolls, serves 4.

Nutritional Information:   Calories: 110; Fat: 0g; Cholesterol: 10mg; Sodium: 510mg; Total Carbohydrates: 24g; Dietary Fiber: 1g; Sugar: 4g; Protein: 408g.







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