Low Fat Fresh Spring Rolls
Bursting with vibrant colors and fresh flavors, these Low Fat Fresh Spring Rolls are a guilt-free way to satisfy your cravings for something light yet delicious. Featuring crisp julienned carrots, refreshing cucumbers, sweet red bell peppers, and soft rice vermicelli noodles, all wrapped in delicate rice paper and complemented by aromatic mint and cilantro, these rolls are a celebration of wholesome ingredients. Ready in just 25 minutes, they are perfect for a quick lunch, healthy snack, or elegant appetizer. Serve them with a zesty dipping sauce made from low-sodium soy sauce, rice vinegar, a touch of honey, and a kick of chili garlic sauce for the perfect balance of savory and sweet. These low-fat, vegetarian-friendly spring rolls are a nutritious, flavorful option for anyone looking to enjoy fresh, homemade Asian-inspired cuisine!
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Ingredients
- 8 pieces Rice paper wrappers
- 1 large Carrot
- 1 large Cucumber
- 1 medium Red bell pepper
- 100 grams Rice vermicelli noodles
- 8 leaves Romaine lettuce
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Chili garlic sauce
Directions
Step 1
Use a peeler to julienne the carrot and cucumber into thin strips. Slice the red bell pepper into thin strips.
Step 2
Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to cool.
Step 3
Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 5 seconds to soften. Carefully remove, allowing excess water to drip off, and lay it flat on a clean surface.
Step 4
Place one lettuce leaf flat on the bottom third of the rice paper. Add a small amount of noodles, a few strips of carrot, cucumber, and bell pepper, along with two mint leaves and two cilantro leaves.
Step 5
Roll the wrapper from the bottom (edge closest to you) up over the filling, fold in the sides and continue rolling tightly but gently to form the spring roll. Ensure the roll is sealed. Repeat with the remaining wrappers and fillings.
Step 6
To make the dipping sauce, whisk together the low-sodium soy sauce, rice vinegar, honey, and chili garlic sauce in a small bowl until well combined.
Step 7
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
| Serving size | (889.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 822.5 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1157.1mg | 0% |
| Total Carbohydrate 182.1g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 20.1g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 164.4mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1216.5mg | 0% |
Source of Calories