Low Fat Crispy Vegetable Spring Rolls
Discover the perfect balance of flavor and health with these Low Fat Crispy Vegetable Spring Rolls! Bursting with a colorful medley of shredded carrots, cabbage, crunchy bean sprouts, and sliced red bell peppers, these wraps are seasoned with aromatic garlic, ginger, and a touch of low-sodium soy sauce for a deliciously savory finish. Baked to golden perfection in the oven, these spring rolls offer all the crispiness you love without the added oil from deep frying. Wrapped in delicate rice paper and paired with a sweet chili dipping sauce, they make a guilt-free appetizer, snack, or light meal that's as satisfying as it is nutritious. Ready in just 35 minutes, this easy recipe is ideal for anyone seeking a healthy, plant-based option that's big on flavor yet low in fat.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 sheets Rice paper wrappers
- 1 cup, shredded Carrots
- 1 cup, shredded Cabbage
- 1 cup Bean sprouts
- 1 medium, thinly sliced Red bell pepper
- 3 stalks, thinly sliced Green onions
- 2 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 1 as needed Cooking spray
- 1 cup, for serving Sweet chili sauce
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Step 2
In a large bowl, combine the shredded carrots, shredded cabbage, bean sprouts, sliced red bell pepper, sliced green onions, minced garlic, and grated ginger.
Step 3
Add the low sodium soy sauce and sesame oil to the vegetable mixture. Toss everything together until well combined.
Step 4
Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable. Lay it flat on a clean, damp surface.
Step 5
Place approximately 2 tablespoons of the vegetable mixture onto the lower third of the rice paper. Carefully fold the bottom over the filling, then fold in the sides and roll up tightly to enclose the filling. Repeat this process with the remaining rice paper wrappers and filling.
Step 6
Place the spring rolls onto the prepared baking sheet, making sure they are not touching. Lightly spray the tops of the rolls with cooking spray to help achieve crispiness.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the spring rolls are golden brown and crispy, turning halfway through baking.
Step 8
Remove from the oven and let them cool slightly before serving. Serve the spring rolls warm with sweet chili sauce on the side.
Nutrition Facts
| Serving size | (877.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1292.2 |
| Total Fat 16.5g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4625.1mg | 0% |
| Total Carbohydrate 277.8g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 153.8g | |
| Protein 15.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 160.2mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 1300.2mg | 0% |
Source of Calories