Spring Rolls

4.1KSHARES
Spring Rolls

4.3 of 5 (81)
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Spring Rolls calories by ingredient
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Introduction

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.


Number of Servings: 3

Ingredients

    3 sheets rice paper

    Spicy Sauce
    1 T reduced-fat mayonnaise
    1 T sriracha

    Filling
    1 c carrots, shredded
    1 c broccoli slaw or chopped broccoli
    2 bell peppers, sliced
    1 c mushrooms, sliced

    Protein: select one, (nutritional info is based on chicken)
    6 oz chicken breast, shredded
    6 oz turkey, sliced
    6 oz tofu, crumbled

Tips

Use whatever vegetables and protein you have on hand; feel free to improvise! The only tricky part is learning how to handle the rice paper; after that, it's a cinch!


Directions

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.

4.1KSHARES
TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe



  • 98 of 101 people found this review helpful
    I'm vietnamese and we always eat spring rolls. We put shrimp or pork, lettuce, cucumbers, fresh mint, basil, and rice vermicelli noodles in ours. - 2/8/10

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  • 59 of 59 people found this review helpful
    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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  • 43 of 44 people found this review helpful
    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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  • Incredible!
    37 of 38 people found this review helpful
    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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  • Very Good
    20 of 20 people found this review helpful
    I made my own dipping sauce with lemon juice, olive oil, tamari and fresh ginger. - 2/15/11

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