Spring Rolls
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
3 sheets rice paperSpicy Sauce 1 T reduced-fat mayonnaise 1 T srirachaFilling1 c carrots, shredded1 c broccoli slaw or chopped broccoli2 bell peppers, sliced1 c mushrooms, slicedProtein: select one, (nutritional info is based on chicken)6 oz chicken breast, shredded6 oz turkey, sliced6 oz tofu, crumbled
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.
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.
Nutritional Info 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
Member Reviews
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TERIANA
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
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CREADORRA
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
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RICH_IN_NFPA_2
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
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CD4188133
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
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SYLVIALYNN2
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
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LLCURTS
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
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KASHMIR
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