Heart-Healthy Mini Spring Rolls
Light, crispy, and packed with fresh, vibrant vegetables, these *Heart-Healthy Mini Spring Rolls* are the perfect guilt-free appetizer or snack. Featuring a nutrient-rich mix of julienned carrots, red bell peppers, crisp bean sprouts, and shredded cabbage, these rolls are seasoned with aromatic garlic, ginger, and a splash of low-sodium soy sauce for a bold, savory punch. Wrapped in delicate rice paper and baked (not fried!) to golden perfection, this recipe keeps things light without skimping on flavor. Ready in just 40 minutes, these mini spring rolls are not only low in fat but also high in crunch, making them ideal for anyone seeking a healthy, plant-based alternative to traditional fried rolls. Serve them warm with your favorite dipping sauce for a crowd-pleasing dish that’s both wholesome and satisfying! Keywords: heart-healthy spring rolls, baked appetizer, plant-based snack, low-fat recipe, crispy vegan rolls.
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Recipe Information
Ingredients
- 1 medium, julienned Carrot
- 1 small, julienned Red bell pepper
- 1 cup, thinly sliced Cabbage
- 0.5 cup Bean sprouts
- 2 stalks, finely chopped Green onions
- 1 teaspoon, grated Fresh ginger
- 2 cloves, minced Garlic
- 1 tablespoon Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 16 sheets Rice paper wrappers
- as needed Olive oil spray
Instructions
Preheat the oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper.
In a large bowl, combine the carrot, red bell pepper, cabbage, bean sprouts, green onions, ginger, and garlic. Mix well.
Add the soy sauce and sesame oil to the vegetable mixture and toss to coat evenly.
Fill a shallow plate with warm water and dip one rice paper wrapper into the water for about 10-15 seconds, until soft and pliable.
Lay the softened rice paper wrapper on a clean, damp kitchen towel.
Place about 2 tablespoons of the vegetable mixture near the bottom edge of the wrapper. Fold the sides and roll tightly upwards to form a roll.
Place the completed roll on the prepared baking sheet and repeat the process with the remaining wrappers and filling.
Lightly spray the spring rolls with olive oil spray to ensure they crisp up in the oven.
Bake in the preheated oven for 10-15 minutes, or until the spring rolls are golden brown and crispy, turning once halfway through the baking time.
Let the spring rolls cool slightly, then serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 806 mg | 17% | |
*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.
