SparkPeople Advertisers Keep the Site Free

4.3 of 5 (80)


Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 1.9 g
  • Cholesterol: 35.1 mg
  • Sodium: 112.3 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Spring Rolls calories by ingredient
Report Inappropriate Recipe

Spring Rolls

Submitted by: CHEF_MEG
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 rice paper

    Spicy Sauce
    1 T reduced-fat mayonnaise
    1 T sriracha

    Filling
    1 c carrots, shredded
    1 c broccoli slaw or chopped broccoli
    2 bell peppers, sliced
    1 c mushrooms, sliced

    Protein: select one, (nutritional info is based on chicken)
    6 oz chicken breast, shredded
    6 oz turkey, sliced
    6 oz tofu, crumbled

Tips

Use whatever vegetables and protein you have on hand; feel free to improvise! The only tricky part is learning how to handle the rice paper; after that, it's a cinch!


Directions

Combine the sauce ingredients in a small bowl.

Fill a shallow dish with hot tap water. Working one at a time, immerse the rice paper in the hot water. Remove from the water and lay flat on a clean kitchen towel. Spread sauce on the rice paper, then fill with 1/3 of the vegetables and meat or tofu.

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. Serve immediately.

Makes 3 rolls.





TAGS:  Snacks | Snack | Snacks Snack |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 88 of 91 people found this review helpful
    I'm vietnamese and we always eat spring rolls. We put shrimp or pork, lettuce, cucumbers, fresh mint, basil, and rice vermicelli noodles in ours. - 2/8/10

    Was this review helpful?   yes  No


  • 51 of 51 people found this review helpful
    I don't think these need any kind of mayonnaise at all. Our Vietnamese restaurant serves these with a rice vinegar-based dipping sauce and they are amazing. And yes, shrimp, lettuce, cucumber, vermicelli, fresh basil and mint, plus pickled daikon and carrot are all you need. Delicious. - 6/20/10

    Was this review helpful?   yes  No


  • 36 of 37 people found this review helpful
    Try using leftover chopped pork tenderloin, leaf of green leaf lettuce with rib cut out, bean sprouts, mint leaves, cilantro leaves, shredded carrots, basil leaves, whole wheat spaghetti, chopped peanuts. Sauce: hoisin sauce, lemon juice,srircha chili sauce, minced garlic, little honey, chop peanuts - 6/8/10

    Was this review helpful?   yes  No

  • Incredible!
    35 of 36 people found this review helpful
    Delicious! I mixed some fish sauce in with the slaw mix before making the rolls and didn't need any of the mayonnaise sauces. Try finding "Three Ladies" brand of rice paper -- it's the best I've found. There's a good article on buying various rice papers at the Viet World Kitchen website. - 7/1/10

    Was this review helpful?   yes  No

  • Incredible!
    18 of 18 people found this review helpful
    Easy, healthy and very tasty. I love the idea of making different rice rolls, some with turkey, some with chicken and some with cheese. gr8 idea to serve visitors while waiting for the main meal. - 2/8/10

    Was this review helpful?   yes  No


  • 17 of 56 people found this review helpful
    So the recipe for Thai Sauce is mayo + Thai Sauce?! That doesn't make any sense. That's like giving a recipe for pesto that includes prepared pesto.

    I also HATE the inclusion of dairy in an asian recipe. That's wrong and unnecessary. Use tofu as a protein option. String cheese would be disgusting - 7/30/11

    Was this review helpful?   yes  No

  • Very Good
    16 of 16 people found this review helpful
    I made my own dipping sauce with lemon juice, olive oil, tamari and fresh ginger. - 2/15/11

    Was this review helpful?   yes  No

  • Incredible!
    16 of 16 people found this review helpful
    These were amazing, so simple but sooo yummy! Just a little bit of sauce goes a long way. I made the basil sauce but used sundried tomato pesto instead of regular pesto and it was even better! (I've tried it both ways) - 7/8/10

    Was this review helpful?   yes  No


  • 16 of 16 people found this review helpful
    There is a wonderful Vietnamese restaurant in downtown Orlando. They make them as an appetizer with grilled pork. When we go, I order two servings and eat as a meal. When you make these, don't soak the papers too long or too many at a time. I had to eat in bowl as a salad with gummy slime. LOL - 6/22/10

    Was this review helpful?   yes  No


  • 15 of 15 people found this review helpful
    love these rolls I make mine with tofu. - 2/9/10

    Was this review helpful?   yes  No

  • Incredible!
    12 of 12 people found this review helpful
    Just made these. You have to practice to get them rolled right. I used the small papers - needed to use the larger ones I think - couldn't get much rolled into them. I used the broccoli slaw and shrimp, green onions and cilantro. I used the peanut dipping sauce, store made - it was great. - 8/27/10

    Was this review helpful?   yes  No

  • Incredible!
    11 of 11 people found this review helpful
    absolutely fantastic. A great and easy and low in the "bad" carbs - thanks for this!! (I put in very little mayo and will probably leave it out next time. it's not necessary.) - 7/31/10

    Was this review helpful?   yes  No


  • 8 of 8 people found this review helpful
    The best mushroom for spring rolls is the "nam meo" (black fungus) available in most Asian markets pre-sliced. Saigon style are fried (use soy or olive oil). We also make a vegan style rolls which are a favorite of certain of our friends. - 10/30/11

    Was this review helpful?   yes  No


  • 8 of 8 people found this review helpful
    These are more salad rolls than spring rolls. The greatest thing is that they are totally transportable, especially if you spritz them lightly with a bit of oil so they don't stick together - 9/29/11

    Was this review helpful?   yes  No

  • Very Good
    6 of 6 people found this review helpful
    Rice vinegar with a little mirin is a nice fresh dipping sauce, though I also make my own "peanut sauce" using almond butter, hot water, and siracha. I've never put cheese in mine, tofu, shrimp, chicken, or just veggies! My fav fillings are carrot, lettuce, cucumber, bean sprouts, and rice noodles. - 7/30/11

    Was this review helpful?   yes  No


  • 5 of 10 people found this review helpful
    I just copied your recipes book thank you so much for doing those books for us ..I hope you see this here for I couldn't fine a place to reply on the cookbook page.... - 4/17/10

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    I made these and they were easy and delicious! They went great with the Thai sauce! - 2/13/10

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    this was easy and very delicious! definitely hit the spot. - 2/9/10

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    I've tried replicating what we get as salad rolls in a Vietnamese restaurant. I use chicken, bean sprouts, and vermicelli and whatever else comes to mind. These make a great lunch for kids at school - just fill with what they like. Yummy! - 6/27/12

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    I used mock duck and it is great. It takes a lot more time than 5 minutes to make these. 5 minutes only works if you don't count prep time. - 4/24/12

    Was this review helpful?   yes  No


  • 4 of 19 people found this review helpful
    You don't put cheese in a spring roll. Chef fail. Just use veggies. - 2/9/12

    Was this review helpful?   yes  No

  • Incredible!
    4 of 5 people found this review helpful
    Very refreshing and light!! - 7/31/10

    Was this review helpful?   yes  No


  • 4 of 6 people found this review helpful
    Just watched the video for this and its so easy. I need to put some of the ingredients on my grocery list for a fun healthy family meal. - 5/25/10

    Was this review helpful?   yes  No


  • 3 of 4 people found this review helpful
    Just asking...do you eat the veg raw....(no cooking at all)
    and when they are made...no frying, cooking nothing.... - 7/30/12

    Was this review helpful?   yes  No


  • 3 of 4 people found this review helpful
    I love the Vietnamese spring rolls. Those ooze freshness. This recipe, not so much. Mayo? Really? - 7/29/12

    Was this review helpful?   yes  No