Spaghetti Squash, Shitake, Arugula And Pistachio Spring Roll

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Nutrition per serving    (USDA % daily values)
CAL
644
FAT
90%
CHOL
4%
SOD
82%

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Ingredients for 2 servings

6 Spring Roll Wrappers (dry, rice based)

1 Bunch Arugula, washed

1 Medium Spaghetti Squash

1/2 Cup Pistachios, crushed

145 g Shitake Mushrooms, Thinly Sliced

1 Tbs Seasoned Rice Vinegar

1 pinch Salt

1 Tbs Soy Sauce

1 Tbs Balsamic Vinegar

1 Tbs Earth Balance

2 Tbs Lime Juice (1/2 a lime)

2 tsp Chili Oil (I use Trader Joe’s brand)

1 Tbs Sugar

1 Tbs Seasoned Rice Wine Vinegar

2 Tbs Water

1 Tbs Crushed Pistachio Nuts

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