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
-
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
-
COKELUVR143
-
TERIANA
-
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
-
RICH_IN_NFPA_2
-
CRAZYDOGLADYBO
-
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
-
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
-
EIXIRT
-
ASHFRE789
-
CD5594611
-
LLCURTS
-
MORRISDATTER
-
DACLARK17
-
NGAIBRUCE
-
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
-
GIVEUP30
-
STEFFYBABYSTAR
-
SINCITYLULU1
-
NETTYDAWG
-
EINSTEINFAN
-
JAZZEDBUTTERFLY
-
KINISUE
-
SUZYMARC
-
GARIANNA1
-
CD12234944
-
MWMATHER
-
BAKER287
-
MIRMIUM
-
BEINGCAUSE
-
CD12744280
-
MARYJOHANNAH
-
LINROSIE
-
CD12514542
You're missing the best part, the fresh herbs. There is nothing more amazing than biting into a really good spring roll and having your tastebuds hit by Basil, Mint and celintro. My vietnamese hubby gets normal with noodles, but i replace noodles with Veg. and don't forget Tofu as a lovly protien - 6/6/12
-
CD4983262
-
MARYELLEN301
-
PINKCHEF
-
WILDWILDCAT
-
THINCPL2004
-
BLOND1E
-
PWILLOW1
-
CD10610773
-
EVIE4NOW
-
PATRICIAAK
-
SMJTELLER
-
REDROBIN47
-
JIACOLO
-
CD4114015
-
FISHGUT3
-
ROBBIEY
-
CORVETTECOWBOY
-
MWHIGGINS
-
CHERYLHURT
-
KITT52
-
NASFKAB
-
WHITEANGEL4
-
MRPEABODY
-
EGGBASKET1
-
FROLICINFLORIDA
-
RHOOK20047
-
SRIVERS1
-
LOSER05
-
4CONNIESHEALTH
-
HOTPINKCAMARO49
-
TWEETYKC00
-
RO2BENT
-
CAROLYNINJOY1
-
SAUCYSAILORESS
-
MBPP50
-
ALEPEQUIJADA
-
RAPUNZEL53
-
SISTERPRETTY
-
ROSSYFLOSSY
-
AJB121299
-
ELRIDDICK
-
NEPTUNE1939
-
JOHNMARTINMILES
-
CD1987279
-
LIBR@RYL@DY
-
BABY_GIRL69
-
1RETSGM
-
OLDSKOOL556
-
DIGIT00
-
PHHHISC
-
1HAPPYSPIRIT
-
MARYER1006
-
SYLBA61
-
GEORGE815
-
SUSANBEAMON
-
JVANAM
-
JENNIFERLBEGLEY
Minus the vermicelli noodles these taste exactly like the spring rolls you grab at Vietnamese pho restaurants! Loved it and so easy to make! I made it with shrimp as my protein. I would recommend using a hoisin sauce as the dio instead of the mayo. That is the sauce usually served with these rolls. - 6/13/17
-
KATHYJO56
-
JANIEWWJD
-
LIS193
-
MSTINA0519
-
LESSOFMOORE
-
11MCVALERO
-
ASIVERLIN
-
JONNIESNOW1
-
CD14644088
I've made spring rolls at home, but never with these ingredients. This is more like they tried to put a sandwich in a lower calorie wrapper I think. While it isn't a bad idea, it just isn't a spring roll anymore! Springrolls to me are lettuce, noodles, mint, shrimp/crab/tofu, cucumber, carrot. - 3/31/14
-
BOXERGIRL73
