Low Fat Vegetarian Spring Rolls
Enjoy a guilt-free, flavor-packed snack with these Low Fat Vegetarian Spring Rolls, perfect for a light meal or appetizer. Filled with vibrant julienned veggies like carrots, cucumber, and red bell peppers, along with crunchy purple cabbage, creamy avocado, and fragrant fresh herbs such as mint, cilantro, and Thai basil, these spring rolls are a feast for both the eyes and the palate. Wrapped in delicate rice paper and paired with a tangy homemade dipping sauce featuring low-sodium soy sauce, rice vinegar, and a touch of honey or maple syrup, they strike the perfect balance of fresh and savory flavor. With no cooking required and just 30 minutes of prep, these healthy, gluten-free spring rolls are an easy, low-fat way to satisfy your cravings while staying on track. Perfect for vegetarians or anyone seeking a wholesome, plant-based dish, they’re best served fresh for an irresistibly crisp, refreshing bite!
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Ingredients
- 8 sheets Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, shredded Purple cabbage
- 1 medium, sliced thinly Avocado
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh Thai basil leaves
- 1 cup Cooked rice vermicelli noodles
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- 0.5 teaspoon Sriracha (optional)
- 0.25 cup Water
Directions
Step 1
Prepare all vegetables by julienning the carrot, cucumber, and red bell pepper, shredding the purple cabbage, and slicing the avocado into thin pieces. Set them aside in individual bowls for easy assembly.
Step 2
Cook the rice vermicelli noodles according to the package instructions (usually soaking in hot water for a few minutes until softened). Drain and set aside.
Step 3
Prepare the dipping sauce by whisking together low-sodium soy sauce, rice vinegar, honey or maple syrup, water, and Sriracha (if using). Adjust to taste and set aside.
Step 4
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens slightly and is pliable, but not overly sticky. Be careful not to soak it for too long.
Step 5
Lay the softened rice paper flat on a clean kitchen towel or cutting board.
Step 6
Arrange a small portion of rice vermicelli noodles, julienned carrots, cucumber, red bell pepper, shredded cabbage, a slice or two of avocado, and a few mint, cilantro, and Thai basil leaves in a horizontal line slightly below the center of the rice paper.
Step 7
Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly, and roll upward to seal the spring roll. Repeat with the remaining wrappers and filling until all 8 spring rolls are assembled.
Step 8
Serve the spring rolls immediately with the prepared dipping sauce on the side. If not serving right away, cover them with a damp cloth to keep them from drying out.
Nutrition Facts
| Serving size | (1194.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 965.8 |
| Total Fat 25.3g | 0% |
| Saturated Fat 3.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1194.5mg | 0% |
| Total Carbohydrate 174.4g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 23.2g | |
| Protein 25.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 471.0mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 2470.7mg | 0% |
Source of Calories