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Vegetable Rolls with Chile Yogurt Sauce

These rolls are anything but boring. The creamy, spicy, lemony, delicious sauce flavors the veggies, making them irresistible.

By Giada De Laurentiis, Los Angeles, California

The secret ingredient to these rolls is fish sauce, which can be found in most grocery stores these days and keeps in the fridge for a long time. It adds a salty bite that you just can't replace with salt alone. It's like of like the Asian version of anchovies in Italian cooking, transforming vegetables into something crave-worthy.

If you can't find the rice paper rounds, which can be bought in Asian specialty markets and some supermarkets, just use the lettuce leaves alone as your wrappers.

Ingredients

Sauce
⅓ c. plain nonfat (0%) Greek yogurt1 Tbsp. plus 1 ½ tsp. fish sauce
1 Tbsp. Asian chile sauce1 garlic clove, minced
1 Tbsp. fresh lemon juice1 Tbsp. light agave nectar
Rolls
4 oz. dried soba (buckwheat) noodles8 (8-inch) rice paper rounds
1 red bell pepper, thinly sliced8 butter lettuce leaves, ribs removed
½ yellow bell pepper, thinly sliced8 fresh basil leaves
1 large carrot, shredded8 fresh mint leaves

Preparation

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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