Low Sodium Vegetable Spring Rolls

Savor the fresh and vibrant flavors of these Low Sodium Vegetable Spring Rolls, a healthier twist on a classic favorite. Perfect for light lunches, appetizers, or snacking, these rolls are packed with crisp julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage. Fresh herbs like mint, cilantro, and chives add an aromatic punch, while tender rice vermicelli noodles provide a satisfying texture. Wrapped in delicate rice paper, they’re served alongside a creamy, flavor-packed peanut dipping sauce made with low-sodium soy sauce, unsalted peanut butter, and a hint of honey for balance. Ready in just 25 minutes with no cooking required, this healthy, low-sodium recipe is ideal for clean eating and meal prep, offering a guilt-free way to enjoy delicious spring rolls without sacrificing flavor.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 2 medium (julienned) Carrot
• 1 medium (julienned) Cucumber
• 1 medium (julienned) Red bell pepper
• 1 cup (shredded) Purple cabbage
• 1 cup (loosely packed) Fresh mint leaves
• 1 cup (loosely packed) Fresh cilantro leaves
• 1 bunch (cut into 3-inch pieces) Fresh chives
• 1 cup Cooked rice vermicelli noodles
• 2 tablespoons Unsalted peanut butter
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey
• 0.5 teaspoon (optional, for spice) Chili garlic sauce
• 2 tablespoons Water

Directions

Step 1

Prepare all vegetables by washing and cutting them into thin, julienned strips. Set them aside on a platter for easy assembly.

Step 2

Cook the rice vermicelli noodles according to package instructions, rinse with cold water, and drain well. Set aside.

Step 3

Prepare the dipping sauce by whisking together the unsalted peanut butter, low-sodium soy sauce, rice vinegar, honey, chili garlic sauce (if using), and water until smooth. Adjust the consistency with a little bit more water if needed.

Step 4

To assemble the spring rolls, fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 5-8 seconds until it softens. Remove and place it on a clean, damp surface like a cutting board.

Step 5

To the center of the wrapper, add a small handful of rice vermicelli noodles, followed by a small portion of each vegetable (carrot, cucumber, red bell pepper, purple cabbage) and a few leaves of mint, cilantro, and chives. Be careful not to overfill the rolls.

Step 6

Fold the sides of the rice paper wrapper inward over the filling. Then, tightly roll it from the bottom up to form a spring roll. Repeat until all ingredients have been used.

Step 7

Serve immediately with the low-sodium peanut dipping sauce on the side.

Nutrition Facts

Serving size	(1261.0g)

Amount per serving	% Daily Value*
Calories	1156.7

Total Fat 21.3g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 740.1mg	0%
Total Carbohydrate 225.7g	0%
Dietary Fiber 34.0g	0%
Total Sugars 36.3g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 959.0mg	0%
Iron 28.5mg	0%
Potassium 2994.2mg	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: 15.4%

Protein: 12.2%

Carbs: 72.4%