Vegetable Spring Rolls
- Number of Servings: 6
Ingredients
1 cup grated carrot1 cup Baby Spinach (raw), 1 Scallion shredded6 Spring Roll Rice Paper Wrapper2 Medium Cremini Mushrooms1 serving (100 g) Rice Noodles - Dried rice stick cooked according to package directions
Prepare all filling ingredients. Combine carrots, scallion and mushrooms in 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. Fill with 1/6 of the vegetables mixture, rice noodles and spinach leaves.
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 rice papers have been filled.
Serve immediately or bake on a lightly cooking spray coated cookie sheet in a 350 oven for about 10 minutes per side fora crisper warm roll.
Serving Size: 6 Spring Rolls - 1 roll per serving
Number of Servings: 6
Recipe submitted by SparkPeople user TERYNSMA612.
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. Fill with 1/6 of the vegetables mixture, rice noodles and spinach leaves.
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 rice papers have been filled.
Serve immediately or bake on a lightly cooking spray coated cookie sheet in a 350 oven for about 10 minutes per side fora crisper warm roll.
Serving Size: 6 Spring Rolls - 1 roll per serving
Number of Servings: 6
Recipe submitted by SparkPeople user TERYNSMA612.
Nutritional Info Amount Per Serving
- Calories: 81.7
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 39.2 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.2 g
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