Low Fat Veggie Spring Roll

Discover a guilt-free, flavor-packed snack with these vibrant Low Fat Veggie Spring Rolls, perfect for a light lunch or appetizer! These rolls are a medley of fresh, crisp vegetables—carrots, cucumbers, red bell peppers, purple cabbage, and bean sprouts—wrapped in delicate rice paper for a satisfying crunch in every bite. Enhanced with creamy avocado and aromatic herbs like mint and cilantro, they offer a refreshing burst of flavor. Pair them with a zesty homemade dipping sauce made from low-sodium soy sauce, rice vinegar, and a touch of honey or maple syrup for a healthier twist on this classic appetizer. With just 25 minutes of prep, no cooking required, and loaded with plant-based goodness, these spring rolls are a deliciously wholesome option for any occasion.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 sheets Rice paper wrappers
• 1 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 medium, julienned Red bell pepper
• 1 cup, finely shredded Purple cabbage
• 1 cup Bean sprouts
• 0.25 cup, whole Fresh mint leaves
• 0.25 cup, whole Fresh cilantro leaves
• 0.5 medium, sliced Avocado
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey (or maple syrup for vegan version)
• 0.5 teaspoon, grated Fresh ginger
• 1 tablespoon Water

Directions

Step 1

Prepare all the vegetables by washing and cutting them as listed: julienned carrots, cucumber, and red bell pepper; finely shredded purple cabbage; rinsed bean sprouts; and sliced avocado.

Step 2

Set up a workspace with a large bowl of warm water, a clean cutting board or a damp tea towel, and all the prepped ingredients displayed for easy assembly.

Step 3

For each spring roll, soften a sheet of rice paper wrapper by dipping it into the bowl of warm water for about 10-15 seconds, or until it becomes pliable.

Step 4

Lay the softened wrapper flat on the cutting board or damp towel.

Step 5

Place a small handful of shredded cabbage, a few julienned vegetables (carrot, cucumber, and bell pepper), a small amount of bean sprouts, 2-3 mint leaves, 2-3 cilantro leaves, and a single slice of avocado horizontally across the center of the wrapper.

Step 6

Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll it tightly from the bottom to the top, sealing it into a log shape. Repeat with remaining wrappers and fillings.

Step 7

To prepare a light dipping sauce, whisk together the low sodium soy sauce, rice vinegar, honey (or maple syrup), grated fresh ginger, and water in a small bowl.

Step 8

Serve the spring rolls fresh with the dipping sauce on the side.

Nutrition Facts

Serving size	(853.7g)

Amount per serving	% Daily Value*
Calories	616.1

Total Fat 13.5g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 1270.9mg	0%
Total Carbohydrate 116.6g	0%
Dietary Fiber 20.1g	0%
Total Sugars 25.9g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 335.8mg	0%
Iron 9.9mg	0%
Potassium 1941.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.4%

Protein: 11.1%

Carbs: 70.5%