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Nancy’s Recipes

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Dips & Appetizers

Rainbow Rice Paper Rolls and Mint Yogurt Dip

Featured Product: Nancy’s Organic Probiotic Plain Greek Yogurt

 

Ingredients

  • 12 Rice Paper Wraps
  • 4 oz. Rice noodles, cooked

Fruits and Veggies

  • Red bell peppers, julienned
  • Yellow bell peppers, julienned
  • Carrots, julienned
  • Cucumber slices
  • Avocado, thinly sliced
  • Mango, thinly sliced
  • Strawberries, thinly sliced
  • Kiwi slices
  • Radish slices
  • Pea Shoots
  • Fresh Cilantro Leaves
  • Fresh Basil Leaves
  • Fresh Mint Leaves

Mint Yogurt Dip

  • 10 ounces Nancy’s Organic Probiotic Plain Greek Yogurt
  • 2 tablespoons fresh mint, finely chopped
  • Juice of 1/2 lemon
  • 1 teaspoon honey
  • 1/4 teaspoon salt

 

Directions

Boil the rice noodles in water according to package directions. When removing the noodles from the water, divide into 12 small “nests” and set aside.

Working one at a time, briefly dip each rice paper wrap into warm water and place on a work surface, such as a damp, clean kitchen towel. Arrange the fruits and veggies in colorful combination onto the center of the wrap. Top the veggies with a rice noodle “nest” before folding and rolling the rice paper wrap. Repeat steps 2-4 to make 12 rolls.

Whisk together the yogurt sauce ingredients. Divide the rolls and dipping sauce into 4 servings.

 

 

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