Vegetable with Cellophane Noodles TEMAKI
These hand-held wraps make salad fun.
- Nutrition facts are for one serving.
- Nutritional values do not include butterhead lettuce leaves.
- Time to cool cellophane noodles is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Boil the cellophane noodles, then allow to cool. Julienne the carrot and cucumber. Thinly slice up the avocado. Chop the green onions into 6 cm (2.4 in.) lengths. Mix together (A).
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Place the cellophane noodles and vegetables in the center of a lettuce leaf, drizzle on a bit of (A), fold and enjoy.
Cooking Basics
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
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