Low Sodium Veggie Spring Roll

Craving a light yet flavorful snack that’s both heart-healthy and vibrant? These Low Sodium Veggie Spring Rolls are the perfect choice! Packed with fresh, colorful vegetables like julienned carrot, crisp cucumber, red bell pepper, and shredded purple cabbage, these rolls are wrapped in delicate rice paper for a refreshing, crunchy bite. Fresh spinach, cilantro, and green onion add layers of herbaceous flavor, while the accompanying low-sodium peanut dipping sauce—made with unsalted peanut butter, coconut aminos, and a touch of maple syrup—offers a creamy, umami-rich complement without overloading on salt. With just 25 minutes of prep time and no cooking required, these wholesome vegan spring rolls are a quick, healthy option for snacks, appetizers, or light meals. Perfect for anyone seeking a low-sodium, nutrient-packed recipe!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 sheets Rice paper wrappers
• 1 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 medium, julienned Red bell pepper
• 1 cup, thinly shredded Purple cabbage
• 1 cup Fresh spinach leaves
• 0.5 cup, roughly chopped Fresh cilantro
• 2 stalks, thinly sliced Green onion
• 2 tablespoons Unsalted peanut butter
• 1 tablespoon Low-sodium soy sauce alternative (e.g. coconut aminos)
• 2 teaspoons Rice vinegar
• 1 teaspoon Maple syrup
• 0.5 teaspoon, grated Fresh ginger
• 2 tablespoons Water

Directions

Step 1

Prepare your vegetables by washing them thoroughly and julienning the carrot, cucumber, and red bell pepper. Thinly shred the purple cabbage, and chop the cilantro and green onion.

Step 2

Set up a clean surface to assemble the spring rolls. Fill a large, shallow dish or plate with warm water.

Step 3

Dip one rice paper wrapper into the warm water for 10-15 seconds, just until it softens. Remove it from the water and lay it flat on a clean kitchen towel or cutting board.

Step 4

Place a small handful of spinach leaves, a few pieces of carrot, cucumber, and red bell pepper, a pinch of shredded cabbage, and a sprinkle of cilantro and green onion onto the bottom third of the softened rice paper. Be careful not to overfill.

Step 5

Fold the sides of the rice paper inward over the filling, then roll it tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and filling ingredients.

Step 6

To make the dipping sauce, whisk together the unsalted peanut butter, low-sodium soy sauce alternative (or coconut aminos), rice vinegar, maple syrup, grated fresh ginger, and water in a small bowl until smooth.

Step 7

Serve the spring rolls fresh with the low-sodium dipping sauce on the side.

Nutrition Facts

Serving size	(699.5g)

Amount per serving	% Daily Value*
Calories	624.1

Total Fat 17.7g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 215.6mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 11.6g	0%
Total Sugars 21.9g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 182.8mg	0%
Iron 4.4mg	0%
Potassium 1390.8mg	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: 24.6%

Protein: 10.7%

Carbs: 64.8%