Spring Rolls, vegetable

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 187.2 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.9 g

View full nutritional breakdown of Spring Rolls, vegetable calories by ingredient
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Introduction

These are just something I made to have with a couple of chicken breasts that I marinated in an asian bbq sauce (the pink/red kind). Use less or no Orange Sauce (I'd say 2 tbl. is plenty, the sodium and sugars will go down slightly in the recipe). Mine were too wet because the container went *glug glug* and too much came out, but I still ate it so I had to include it in my recipe. These are just something I made to have with a couple of chicken breasts that I marinated in an asian bbq sauce (the pink/red kind). Use less or no Orange Sauce (I'd say 2 tbl. is plenty, the sodium and sugars will go down slightly in the recipe). Mine were too wet because the container went *glug glug* and too much came out, but I still ate it so I had to include it in my recipe.
Number of Servings: 6

Ingredients

    1 carrot, shredded
    6-8 small mushrooms, chopped finely
    1 c. Alfalfa Sprouts
    1.5 c. Cabbage, shredded
    1 tbl. Ginger, fresh minced
    6 Spring Roll Wrappers
    6 tbl. Panda Express Orange Sauce (
    1 tsp. Olive Oil (I use a spritzer)

Directions

Preheat oven to 400 degrees F.
Combine all ingredients except wrappers in a large bowl. Mix well. Add filling to each wrapper and roll up (like a burrito). Place on baking sheet and lightly spray with either Pam or Olive Oil. Bake for about 20 minutes, until nice and golden brown and crispy. Makes 6 large spring rolls.

Number of Servings: 6

Recipe submitted by SparkPeople user ANONYMUSE.

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