Green Eats 4 Pack Snack Bowl, Green

Snack time just turned "green" for kids of all ages. Made in the USA from 100% recycled plastic milk containers, the Green Eats Snack Bowls are ultra-safe. Each of these sturdy bowls is melamine-free, BPA-free, phthalate-free, PVC-free and has no external coatings. Serve up healthy snacks and good green fun. These bowls are also the perfect size for baby feeding. Packaged using only recycled and recyclable materials and printed with soy inks. 4 1/4" diameter, 1 3/4" H. Available in packs of Blue, Green, Orange and Yellow. Each color sold separately. Dishwasher safe no melamine, BPA, phthalates, PVC, or external coatings saves energy and reduces greenhouse gas emissions. All Green Toys products are 100% made in the USA. To be more specific, they are produced in California, a state known for strict toy safety and environmental laws. It's cool to buy USA, but also think about this, transportation is one of the biggest contributors to greenhouse gasses. We all know driving less is good for mother nature, but did you ever think about how many miles a toy logs before it ends up in your local store? Our toys are truly local creations. Every step in the process, from milk container recycling to toy production to final assembly, occurs in California. Our raw materials and toys aren't shipped from overseas, which saves a lot of energy and reduces greenhouse gasses. It also guarantees your toys won't get seasick before they get to your home.

Vietnamese Spring Rolls with Prawns, Crispy Vegetables and Miso Sauce

Serves 8-10 people

Ingredients
1 package rice paper wrappers, also called spring roll skins

For the Filling
2 cups cooked glass noodles (1 small package)
1 cup loosely packed with mint leaves
1 cup assorted shredded vegetables (cabbage, carrots, etc.)
8 large prawns

For the Miso Sauce
2 tablespoons yellow miso paste
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon fresh lemon or lime juice
1 teaspoon honey
2 tablespoons vegetable oil

green onions and sesame seeds to garnish

Special Equipment

Instructions
Filling
Fill 2 medium sauce pots ? full of water and bring to a simmer. One pot is for the prawns; one pot is for the glass noodles.

Pick the mint leaves. Shred the vegetables. Peel and de-vein the prawns. Keep these ingredients separate. They will be layered inside the spring roll.

When the water comes to a simmer, drop in the glass noodles, and let simmer for about 8 minutes. They should be tender but not overcooked. Remove the noodles from the heat and strain them into colander. Run cool water over them to end cooking.

Meantime, place the de-veined prawns into simmering water for 5 minutes. Remove with a slotted spoon and let cool. * This technique is called poaching. When they are cool, slice the prawns horizontally in half with a pairing knife.

Miso Sauce
Whisk together miso paste, soy sauce, lemon juice and honey in a large mixing bowl. Slowly add 1 teaspoon sesame oil and 2 tablespoons vegetable oil, whisking continuously.

Filling the Rolls
Clear a clean dry work surface for the rice paper. Fill a bowl with warm water. Soak the rice paper, one sheet at a time, for a few seconds and then place on a clean, flat work surface. Place a small amount of noodles on the edge of the paper closest to you, running the whole length. Next add some vegetables, prawns, and mint. Now the tricky part: carefully pick up the edge of the paper closest to you and roll it over the ingredients. Continue rolling while gently tugging at the paper and pulling back to keep it tight. When you have finished, let the roll sit for a moment while the rest of the water is absorbed.

Serving
Cut the rolls into 3 pieces and place on a platter. Drizzle the miso sauce on top. Garnish with green onions and toasted sesame seeds.

Vietnamese Spring Rolls with Prawns, Crispy Vegetables and Miso Sauce

Ingredients
1 package rice paper wrappers, also called spring roll skins

For the Filling
2 cups cooked glass noodles (1 small package)
1 cup loosely packed with mint leaves
1 cup assorted shredded vegetables (cabbage, carrots, etc.)
8 large prawns

For the Miso Sauce
2 tablespoons yellow miso paste
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon fresh lemon or lime juice
1 teaspoon honey
2 tablespoons vegetable oil

green onions and sesame seeds to garnish

Special Equipment

Instructions
Filling
Fill 2 medium sauce pots ? full of water and bring to a simmer. One pot is for the prawns; one pot is for the glass noodles.

Pick the mint leaves. Shred the vegetables. Peel and de-vein the prawns. Keep these ingredients separate. They will be layered inside the spring roll.

When the water comes to a simmer, drop in the glass noodles, and let simmer for about 8 minutes. They should be tender but not overcooked. Remove the noodles from the heat and strain them into colander. Run cool water over them to end cooking.

Meantime, place the de-veined prawns into simmering water for 5 minutes. Remove with a slotted spoon and let cool. * This technique is called poaching. When they are cool, slice the prawns horizontally in half with a pairing knife.

Miso Sauce
Whisk together miso paste, soy sauce, lemon juice and honey in a large mixing bowl. Slowly add 1 teaspoon sesame oil and 2 tablespoons vegetable oil, whisking continuously.

Filling the Rolls
Clear a clean dry work surface for the rice paper. Fill a bowl with warm water. Soak the rice paper, one sheet at a time, for a few seconds and then place on a clean, flat work surface. Place a small amount of noodles on the edge of the paper closest to you, running the whole length. Next add some vegetables, prawns, and mint. Now the tricky part: carefully pick up the edge of the paper closest to you and roll it over the ingredients. Continue rolling while gently tugging at the paper and pulling back to keep it tight. When you have finished, let the roll sit for a moment while the rest of the water is absorbed.

Serving
Cut the rolls into 3 pieces and place on a platter. Drizzle the miso sauce on top. Garnish with green onions and toasted sesame seeds.