Vegetable Spring Rolls

Name: Vegetable Spring Rolls Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 1
Ingredients: 3 serving spring roll skin (by LINDSEYBLUE); .5 cup Chinese Noodles cellophane or long rice (mung beans) cooked; 1 tbsp Hoisin Sauce; 0.1 cup slices Cucumber (with peel) julienned; 0.1 cup chopped Carrots raw julienned; 0.1 cup Daikon Radish (by BARBLEERN) julienned; .1 cup Bell Pepper Orange (by GGM007) julienned; 1 inner leaf Romaine Lettuce (salad) julienned; 1 serving Green Onion (fresh-1 stalk) julienned; 0.25 cup Tofu firm baked cut into thin strips

Minutes to Prepare: 15
Minutes to Cook: 3

Number of Servings: 1

Ingredients

3 serving spring roll skin (by LINDSEYBLUE) .5 cup Chinese Noodles, cellophane or long rice (mung beans), cooked 1 tbsp Hoisin Sauce 0.1 cup slices Cucumber (with peel), julienned0.1 cup, chopped Carrots, raw, julienned0.1 cup Daikon Radish (by BARBLEERN), julienned.1 cup Bell Pepper, Orange (by GGM007), julienned1 inner leaf Romaine Lettuce (salad), julienned1 serving Green Onion (fresh-1 stalk), julienned0.25 cup Tofu, firm, baked, cut into thin strips

Directions

Soak spring roll wrapper in hot water for about a minute, and spread onto a plate. Assemble ingredients in a small rectangle shape at the bottom of the wrapper, and fold into roll. Place rolls seam-side down on serving dish, or eat immediately.

Serving Size: makes 3 spring rolls (one serving)

Number of Servings: 1

Recipe submitted by SparkPeople user AWAHL08.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 445.8
Total Fat: 3.3 g
Cholesterol: 0.5 mg
Sodium: 330.5 mg
Total Carbs: 95.7 g
Dietary Fiber: 2.8 g
Protein: 9.2 g

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