Spring Rolls
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
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
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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.
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.
Member Ratings For This Recipe
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COKELUVR143
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TERIANA
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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
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CRAZYDOGLADYBO
