Fresh Salad Rolls (Fresh Spring Rolls)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 91.7
- Total Fat: 2.0 g
- Cholesterol: 70.8 mg
- Sodium: 156.0 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.6 g
- Protein: 3.4 g
View full nutritional breakdown of Fresh Salad Rolls (Fresh Spring Rolls) calories by ingredient
Introduction
I learned to make these while living in Laos. These fresh, light, and delicious salad rolls are a fun accompaniment to any Asian inspired meal. Experiment with different fresh herbs to create your own unique flavor. Try exchanging the cilantro with mint, swap out the eggs and add strips of roasted eggplant for a vegetarian friendly option. Sok Dee (Cheers) I learned to make these while living in Laos. These fresh, light, and delicious salad rolls are a fun accompaniment to any Asian inspired meal. Experiment with different fresh herbs to create your own unique flavor. Try exchanging the cilantro with mint, swap out the eggs and add strips of roasted eggplant for a vegetarian friendly option. Sok Dee (Cheers)Number of Servings: 6
Ingredients
-
2 Eggs
2 Medium Cucumbers, chopped (optional: peel removed)
1 Medium Tomato, seeded and chopped
¼ Head of Cabbage (shredded)
3 Tbs Chopped Cilantro
Salt to Taste
6 Pieces of dry rice paper (5 inch diameter)
Cooking Spray
Directions
Wisk eggs in a small mixing bowl until whites and yolks are combined. Wisk in a pinch of salt for taste. Pour eggs into a frying pan sprayed with cooking spray; cook omelette-style until egg has cooked through. Remove from pan and cut into thin strips, cool on a small plate.
Prepare the veggie mixture in a separate bowl by mixing the cucumbers, tomato, cabbage, and cilantro.
Submerge rice paper (one at a time) in a pot of cold water for about 5 seconds. Remove from pot and place on a clean cutting board or wax paper. (note : the rice paper will be a little stiff when first removed from the water.) Remove any wrinkles from the rice paper by running your fingers lightly over the top surface. Now take two strips of egg and place them on the lower middle section of the rice paper. Top with about 1/2 cup of the veggie mixture.
Wrapping the Spring Roll
1) Fold the bottom edge (closest to you) over the top of the vegetables.
2) Create an open envelope by folding the right and left sides of the rice paper toward the center and creasing the folds lightly.
3) Now roll the open envelope forward to close the envelope into a spring roll.
Repeat until ingredients are finished.
Serve with sweet chili sauce or peanut sauce (these are not included in the nutritional information)
Number of Servings: 6
Recipe submitted by SparkPeople user SAREEZEE.
Prepare the veggie mixture in a separate bowl by mixing the cucumbers, tomato, cabbage, and cilantro.
Submerge rice paper (one at a time) in a pot of cold water for about 5 seconds. Remove from pot and place on a clean cutting board or wax paper. (note : the rice paper will be a little stiff when first removed from the water.) Remove any wrinkles from the rice paper by running your fingers lightly over the top surface. Now take two strips of egg and place them on the lower middle section of the rice paper. Top with about 1/2 cup of the veggie mixture.
Wrapping the Spring Roll
1) Fold the bottom edge (closest to you) over the top of the vegetables.
2) Create an open envelope by folding the right and left sides of the rice paper toward the center and creasing the folds lightly.
3) Now roll the open envelope forward to close the envelope into a spring roll.
Repeat until ingredients are finished.
Serve with sweet chili sauce or peanut sauce (these are not included in the nutritional information)
Number of Servings: 6
Recipe submitted by SparkPeople user SAREEZEE.