Low Sodium Fried Spring Rolls

Crispy, golden, and bursting with fresh flavors, these Low Sodium Fried Spring Rolls are a healthier twist on a takeout favorite, perfect for those looking to cut back on salt without sacrificing taste. Stuffed with a vibrant medley of shredded cabbage, julienned carrots, bean sprouts, and red bell pepper, these veggie-packed rolls are seasoned with aromatic garlic, ginger, and a splash of low sodium soy sauce. Wrapped in delicate spring roll wrappers and fried to crunchy perfection, they retain all the satisfying texture you love. A cornstarch slurry ensures the rolls stay neatly sealed as they cook, making them perfect for dipping in your favorite low sodium sauce. Ready in under an hour, these spring rolls are a must-try appetizer or light snack that’s both delicious and diet-friendly.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 large sheets Spring roll wrappers
• 2 cups, shredded Cabbage
• 1 cup, julienned Carrots
• 1 cup Bean sprouts
• 1 medium, thinly sliced Red bell pepper
• 3 stalks, finely chopped Green onions
• 2 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 1 cup, for frying Vegetable oil
• 0.5 cup, chopped Fresh cilantro

Directions

Step 1

In a large mixing bowl, combine the shredded cabbage, julienned carrots, bean sprouts, red bell pepper slices, green onions, minced garlic, grated ginger, and fresh cilantro.

Step 2

Add the low sodium soy sauce and sesame oil to the vegetable mixture. Toss to combine, ensuring the vegetables are well coated with the sauce.

Step 3

In a small bowl, mix the cornstarch with water to create a slurry. This will help seal the spring roll wrappers.

Step 4

Place one spring roll wrapper on a clean, flat surface with a corner facing you, like a diamond.

Step 5

Spoon about 2-3 tablespoons of the vegetable filling near the corner closest to you.

Step 6

Fold the corner over the filling, then fold in the sides snugly, and continue rolling upwards. Moisten the top corner with a bit of the cornstarch slurry to seal the roll.

Step 7

Repeat the rolling process with the remaining wrappers and filling.

Step 8

In a large skillet or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Step 9

Fry the spring rolls in batches, being careful not to overcrowd the pan, until they are golden and crispy, approximately 3-4 minutes per batch.

Step 10

Remove the spring rolls from the oil and drain them on paper towels to remove excess oil.

Step 11

Serve hot with your choice of low sodium dipping sauce.

Nutrition Facts

Serving size	(1129.6g)

Amount per serving	% Daily Value*
Calories	2902.9

Total Fat 225.6g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 140.5g
Cholesterol 0mg	0%
Sodium 2731.9mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 20.0g	0%
Total Sugars 20.7g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 240.2mg	0%
Iron 7.7mg	0%
Potassium 1521.4mg	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: 67.1%

Protein: 3.1%

Carbs: 29.7%