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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.2
  • Total Fat: 6.9 g
  • Cholesterol: 92.5 mg
  • Sodium: 460.8 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegetarian Spring Rolls with Ginger Peanut Sauce calories by ingredient
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Vegetarian Spring Rolls with Ginger Peanut Sauce

Submitted by: SERAH_MOZ
Vegetarian Spring Rolls with Ginger Peanut Sauce

Introduction

Delicious Thai style fresh spring roll with peanut sauce. Nutrition info includes the peanut sauce and one makes a great snack or appetizer and two or three makes a healthy, filling lunch. I skip the rice noodles to lower the calories, but feel free to add them. Delicious Thai style fresh spring roll with peanut sauce. Nutrition info includes the peanut sauce and one makes a great snack or appetizer and two or three makes a healthy, filling lunch. I skip the rice noodles to lower the calories, but feel free to add them.
Number of Servings: 4

Ingredients

    Spring Rolls:
    4 Rice Paper Rounds (Spring Roll Skins)
    1 Medium Carrot, julienned
    3/4 Medium Cucumber, julienned
    2 Large Eggs
    12 Fresh Basil Leaves
    4 Sprigs of Fresh Mint
    4 Cups Finely Shredded Lettuce


    Ginger Peanut Sauce:
    1.5 Tbs. Peanut Butter (Smooth or Crunchy)
    10 Grams Fresh Ginger OR 1tsp. Powdered Ginger
    1 Tbs. Soy Sauce
    2 Cloves Garlic, minced
    1.5 Tbs. Sweet Chili Sauce or Hot Sauce
    1tsp. Sesame Oil
    Dash Stevia or other Artificial Sweetener

Tips

This is a really fun "taco night" style family dinner or appetizer. Prep all the ingredients and set out on the table and let everyone assemble their own.


Directions

Prepare the vegetables julienned (cut into slivers slightly larger than toothpicks) and lettuce first, wash and prep the herbs and set aside.

Put about 8 cups of water on to bring to a boil.

Lightly spray a nonstick pan with PAM or other non-fat cooking spray and put on medium heat. Whisk the eggs and pour a quarter of the egg mixture in the pan, quickly rotating the pan to create a super-thin egg pancake. As soon as cooked through and tender remove and do the same with the remaining mixture. Stack the cooked egg-cakes on top of each other and roll into a tube. Slice into thin strips.

Mix all the sauce ingredients in a jar (slowly add water while mixing to make peanut butter incorporate more easily). Adjust spice and salt to taste.

Pour boiling water into a large bowl. Set out a plate or other flat, smooth cutting board to prep spring rolls.

For each roll:

Briefly dip the entire wrapper into the hot water. Do this quickly and then lay the wrapper flat on the working surface. It will continue to soften as you work.

Place 1/4 of all the prepared vegetables, herbs and egg into the center, lower half (towards you) of the spring roll wrapper. Once completed, carefully begin rolling the roll like a burrito. As soon as the wrapper is completely over the filling, fold in the two sides before completely rolling it closed.

Dip into peanut sauce and enjoy! I love the peanut so much that once I've had the first bite, I spoon it into the roll!

Serving Size: Makes 4 Large Spring Rolls






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