Low Sodium Mini Spring Rolls

Delight in the fresh, vibrant flavors of these Low Sodium Mini Spring Rolls, a healthy and satisfying twist on a classic appetizer. Packed with a colorful medley of crisp carrots, bell peppers, bean sprouts, and earthy shiitake mushrooms, each roll is wrapped in delicate rice paper and lightly pan-seared for a subtle crunch. A fragrant blend of fresh mint, cilantro, and a zesty low-sodium dressing made with soy sauce, lime juice, and sesame oil elevates the flavor profile, making these rolls a guilt-free favorite. Perfect as an appetizer, snack, or light meal, they’re served warm or cold with your favorite low-sodium dipping sauce. Ready in just 35 minutes, this recipe is ideal for those seeking a heart-healthy, flavor-packed dish without compromising on taste.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 0.5 cups Shiitake mushrooms
• 1 large Carrot, julienned
• 0.5 cup Red bell pepper, thinly sliced
• 0.5 cup Bean sprouts
• 2 tablespoons Green onion, finely chopped
• 0.25 cup Fresh mint leaves
• 0.25 cup Fresh cilantro leaves
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Ginger, grated
• 1 teaspoon Sesame oil
• 1 tablespoon Lime juice

Directions

Step 1

Begin by soaking the shiitake mushrooms in warm water for 10 minutes. Once softened, drain and thinly slice them, removing any hard stems.

Step 2

In a small bowl, mix the low sodium soy sauce, grated ginger, sesame oil, and lime juice. This will be your dressing.

Step 3

In a large mixing bowl, combine the sliced shiitake mushrooms, julienned carrot, sliced red bell pepper, bean sprouts, green onion, mint leaves, and cilantro leaves. Toss well to mix.

Step 4

Pour the dressing over the mixed vegetables and toss until all items are well-coated. This will be the filling for the spring rolls.

Step 5

Fill a large shallow dish with warm water. Dip each rice paper wrapper in the warm water for about 15-20 seconds until they become pliable but not too soft.

Step 6

Lay the softened rice paper wrapper on a clean surface. Place 2 tablespoons of the vegetable filling along the center of the wrapper, leaving about 1 inch on each side for folding.

Step 7

Fold the sides over the filling, then roll the wrapper tightly from one end to the other, just like a burrito. Repeat with the remaining wrappers and filling.

Step 8

Heat a non-stick skillet over medium heat and lightly oil it using cooking spray or a brush with a small amount of oil. Cook each side of the spring rolls for 2-3 minutes until lightly crisped.

Step 9

Serve the rolls warm or cold with your choice of low-sodium dipping sauce.

Nutrition Facts

Serving size	(551.1g)

Amount per serving	% Daily Value*
Calories	694.5

Total Fat 17.3g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1291.6mg	0%
Total Carbohydrate 126.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 13.1g
Protein 16.5g	0%

Vitamin D 6.3IU	0%
Calcium 290.2mg	0%
Iron 9.1mg	0%
Potassium 1260.8mg	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: 21.4%

Protein: 9.1%

Carbs: 69.6%