Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 158.1
- Total Fat: 7.0 g
- Cholesterol: 3.2 mg
- Sodium: 215.1 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.0 g
- Protein: 5.0 g
View full nutritional breakdown of MAKEOVER: Chef Meg's Spring Rolls no Meat version calories by ingredient
MAKEOVER: Chef Meg's Spring Rolls no Meat version
Submitted by: METIS457_79View the original recipe for Spring Rolls
Introduction
This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.
Number of Servings: 3
Ingredients
-
3 sheets of rice paper
Basil Sauce
1 T fat-free mayonnaise
1 T prepared pesto
1/2 t Dijon mustard
Thai Sauce
1 T fat-free mayonnaise
1 T Thai sauce
Filling
1 c carrots, shredded
1 c broccoli slaw or chopped broccoli
2 bell peppers, sliced
1 c mushrooms, chopped
Tips
Directions
Make the sauce of your choice by combining the ingredients in a small bowl. (If you prefer one sauce to the other, just double that recipe.)
Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. Spread desired sauce on the rice paper then fill with 1/3 of the vegetables and meat or cheese. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Slice each roll in half and serve!
Makes 6 rolls.
Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. Spread desired sauce on the rice paper then fill with 1/3 of the vegetables and meat or cheese. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Slice each roll in half and serve!
Makes 6 rolls.
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