Low Sodium Crispy Vegetable Spring Rolls

Crunchy, flavorful, and heart-healthy, these Low Sodium Crispy Vegetable Spring Rolls are the ultimate guilt-free appetizer or snack! Packed with vibrant, nutrient-rich veggies like cabbage, carrots, bell peppers, and bean sprouts, these spring rolls are seasoned with aromatic ginger, garlic, and a splash of low-sodium soy sauce for a savory kick without the extra salt. Rolled in traditional spring roll wrappers or gluten-free rice paper wraps, they’re air-fried or baked to golden perfection using minimal oil. Perfectly crisp on the outside and bursting with fresh goodness inside, these spring rolls are a crowd-pleasing option for any occasion. Serve them warm with a low-sodium dipping sauce for a wholesome, better-for-you treat that doesn't compromise on flavor!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Spring roll wrappers
• 1 tablespoon Sesame oil
• 2 cups Cabbage, finely shredded
• 1 cup Carrot, julienned
• 1 medium Bell pepper, thinly sliced
• 1 cup Bean sprouts
• 4 pieces Green onions, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 12 pieces Rice paper wraps (optional for gluten-free)
• 1 as needed Olive oil spray

Directions

Step 1

Prepare all the vegetables. Finely shred the cabbage, julienne the carrot, slice the bell pepper and chop the green onions.

Step 2

Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.

Step 3

Add the shredded cabbage, carrot, bell pepper, and bean sprouts to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Step 4

Stir in the low-sodium soy sauce and rice vinegar, tossing to combine well. Remove the skillet from heat and let the mixture cool slightly.

Step 5

Take a spring roll wrapper (or rice paper wrap for gluten-free) and place it on a clean surface. Place about 2 tablespoons of vegetable filling on one edge.

Step 6

Fold the bottom edge over the filling, then fold in the sides, and roll up tightly to enclose the filling. Repeat with remaining wrappers and filling.

Step 7

Preheat the air fryer to 400°F (200°C) or oven to the same temperature if baking.

Step 8

Lightly spray the spring rolls with olive oil spray. Arrange the spring rolls in the air fryer basket or on a baking sheet if using the oven.

Step 9

Air fry for 10-12 minutes or bake for 15-20 minutes until they are golden and crispy, turning halfway through cooking.

Step 10

Serve the crispy vegetable spring rolls warm with your favorite low-sodium dipping sauce.

Nutrition Facts

Serving size	(1457.2g)

Amount per serving	% Daily Value*
Calories	1663.8

Total Fat 18.1g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2223.2mg	0%
Total Carbohydrate 361.3g	0%
Dietary Fiber 27.5g	0%
Total Sugars 30.9g
Protein 31.9g	0%

Vitamin D 0IU	0%
Calcium 381.3mg	0%
Iron 10.1mg	0%
Potassium 2056.1mg	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: 9.4%

Protein: 7.4%

Carbs: 83.3%