You are here

Vietnamese Vegetable Pinwheels

Vietnamese Vegetable Pinwheels

Nutrition Facts
  • cal. (kcal) 36
  • Prep: 20 mins
  • Chill: 2 hrs to 4 hrs
  • Serving Size: 24 pieces
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person
add your rating thank you for rating | add a comment

Ingredients

Shop Recipes ▾
  • 4 burrito-size flour tortillas
  • 4 large leaves red leaf lettuce, tough ribs removed
  • 4 tablespoons sesame-soy salad dressing (such as Olde Cape Cod), plus more for dipping (optional)
  • 1 1/3 cups shredded cabbage
  • 1/2 cup shredded carrot
  • 1 cucumber, peeled, cut into 2-inch matchsticks
  • 4 teaspoons rice vinegar
  • 1 cup cilantro leaves
  • 1 cup mint leaves

Directions

  1. Place a tortilla on a flat work surface. On one side place a lettuce leaf and drizzle with 1 tbsp of the dressing. Layer with 1/3 cup cabbage, 2 tbsp carrot and 12 cucumber sticks. Drizzle with 1 tsp vinegar and top with some of the cilantro and mint. Roll up tightly and wrap in plastic wrap. Twist ends of wrap to secure tightly. Repeat with remaining ingredients. Refrigerate 2 to 4 hours.
  2. To serve, unwrap rolls and cut each on the bias into 6 pieces. Serve with additional dressing for dipping, if desired.

Nutrition Information for Vietnamese Vegetable Pinwheels

PER SERVING: 36 cal., 1 g total fat 85 mg sodium, 7 g carb. (1 g fiber),

Love it? Share now!

Comments

Loading comments...