Low Sodium Vegan Spring Rolls
Brighten up your meal prep with these vibrant and healthy Low Sodium Vegan Spring Rolls—a guilt-free, no-cook recipe that's packed with fresh, colorful vegetables and fragrant herbs. Perfect for those looking to reduce sodium without sacrificing flavor, these plant-based spring rolls are loaded with crisp julienned carrots, refreshing cucumber, crunchy red bell pepper, shredded purple cabbage, creamy avocado, and a medley of fresh mint, cilantro, and basil. Wrapped in soft rice paper, they're paired with a tangy, homemade dipping sauce featuring low sodium tamari, zesty lime juice, and a hint of maple syrup and ginger. Ready in just 30 minutes, these vegan spring rolls make an ideal light meal, snack, or party appetizer that's bursting with natural flavors and textures. Whether you're on a low-sodium diet or simply looking for a quick, wholesome recipe, these spring rolls deliver on all counts!
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Ingredients
- 8 pieces Rice paper wrappers
- 1 large (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 large (sliced) Avocado
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 2 tablespoons Tamari
- 1 tablespoon Lime juice
- 1 teaspoon Maple syrup
- 1 teaspoon (grated) Fresh ginger
Directions
Step 1
Prepare all the vegetables by julienning the carrot and cucumber, thinly slicing the red bell pepper, shredding the purple cabbage, and slicing the avocado.
Step 2
Set up a workstation with a large plate or cutting board, a bowl of warm water, and all the prepared vegetables and herbs.
Step 3
Take one rice paper wrapper and dip it in the warm water for about 10-15 seconds, or until it becomes pliable. Remove it and place it on the plate or cutting board.
Step 4
In the center of the rice paper, layer a small amount of each vegetable: a few pieces of carrot, cucumber, red bell pepper, a pinch of shredded cabbage, a slice or two of avocado, and a few leaves of mint, cilantro, and basil.
Step 5
Fold the bottom edge of the rice paper up over the filling, then fold in the sides and roll it up tightly, similar to rolling a burrito. Repeat this process with the remaining rice paper wrappers and filling.
Step 6
To prepare the dipping sauce, whisk together the low sodium tamari, lime juice, maple syrup, and grated ginger in a small bowl until well combined.
Step 7
Serve the spring rolls immediately with the dipping sauce on the side. Enjoy!
Nutrition Facts
| Serving size | (960.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 806.1 |
| Total Fat 32.3g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2158.6mg | 0% |
| Total Carbohydrate 125.2g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 22.4g | |
| Protein 20.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.8mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2496.3mg | 0% |
Source of Calories