Roasted Sugar Snap Pea & Scallion Spring Rolls with Tahini Sauce

Roasted Sugar Snap Pea & Scallion Spring Rolls with Tahini Sauce might be a good recipe to expand your side dish repertoire. This dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 80 cents per serving. One serving contains 162 calories, 5g of protein, and 8g of fat. Plenty of people made this recipe, and 2477 would say it hit the spot. If you have scallions, garlic powder, cilantro, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Spring. It is a very affordable recipe for fans of Vietnamese food. It is brought to you by The Kitchn. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. If you like this recipe, take a look at these similar recipes: Shrimp, Pork, And Sugar Snap Pea Spring Rolls, Sugar Snap Pea Summer Rolls, and Sugar Snap Pean and Fennel Salad with Apple Cider Vinaigrette | Welcoming Spring.

Servings: 8

 

Ingredients:

1 tablespoon honey or agave syrup

4 ounces brown rice noodles

1/4 cup minced cilantro

1/2 teaspoon garlic powder

1 teaspoon ginger

1 tablespoon olive oil

1 bunch scallions

1/4 cup toasted sesame seeds

2 tablespoons soy sauce

2 teaspoons Sriracha

1/2 pound sugar snap peas (see Recipe Note)

1/4 cup tahini

Equipment:

oven

roasting pan

cutting board

whisk

bowl

Cooking instruction summary:

Preheat oven to 425F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.Cook the brown rice noodles according to package. Drain, rinse, and set aside.Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water). Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. Its best to eyeball as you go, knowing you should have enough noodles and vegetables for 8 spring rolls. Roll, tuck, and fold in sides as you go. (For step-by-step instructions, see: How to Make Spring Rolls.) Repeat with remaining ingredients.Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.Recipe NotesThe time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.Depending on what's available at the time, snow peas also work well in this recipe.

 

Step by step:


1. Preheat oven to 425F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish.

2. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across.

3. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.Cook the brown rice noodles according to package.

4. Drain, rinse, and set aside.Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water).

5. Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. Its best to eyeball as you go, knowing you should have enough noodles and vegetables for 8 spring rolls.

6. Roll, tuck, and fold in sides as you go. (For step-by-step instructions, see: How to Make Spring

7. Rolls.) Repeat with remaining ingredients.

8. Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.Recipe Notes

9. The time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.Depending on what's available at the time, snow peas also work well in this recipe.


Nutrition Information:

Quickview
162k Calories
4g Protein
8g Total Fat
18g Carbs
15% Health Score
Limit These
Calories
162k
8%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
285mg
12%

Get Enough Of These
Protein
4g
9%

Vitamin C
18mg
23%

Copper
0.35mg
17%

Vitamin K
15µg
15%

Vitamin B1
0.2mg
14%

Fiber
2g
11%

Phosphorus
111mg
11%

Manganese
0.22mg
11%

Iron
1mg
10%

Magnesium
33mg
8%

Vitamin A
378IU
8%

Calcium
72mg
7%

Folate
27µg
7%

Selenium
4µg
6%

Zinc
0.83mg
6%

Vitamin B6
0.11mg
6%

Vitamin B3
1mg
5%

Potassium
138mg
4%

Vitamin B2
0.05mg
3%

Vitamin E
0.41mg
3%

Vitamin B5
0.24mg
2%

covered percent of daily need
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