Heart-Healthy Vegetarian Spring Rolls
Brighten up your appetizer spread with these Heart-Healthy Vegetarian Spring Rolls, a colorful, refreshing twist on the classic favorite! Packed with vibrant, nutrient-rich veggies like julienned carrots, cucumbers, red bell peppers, and creamy avocado slices, these rolls are complemented by fresh spinach, cilantro, mint, and chilled vermicelli rice noodles for a delightful mix of textures and flavors. Wrapped in soft, delicate rice paper and paired with a light soy-lime dipping sauce, they’re not only heart-healthy but also gluten-free, low-sodium, and vegan-friendly. Perfect for meal prep, a light lunch, or an impressive party appetizer, these easy-to-make spring rolls are ready in just 30 minutes, making healthy eating both delicious and convenient!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 large, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 small, sliced thin Avocado
- 1 cup Fresh spinach leaves
- 1 cup Cooked and chilled vermicelli rice noodles
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 0.25 cup Low-sodium soy sauce or tamari (for dipping)
- 1 tablespoon Lime juice (for dipping)
Instructions
Prepare all the vegetables by washing them thoroughly. Julienne the carrot, cucumber, and red bell pepper, and slice the avocado thinly.
Cook the vermicelli rice noodles according to the package instructions. Once cooked, rinse them with cold water and set them aside to cool.
Organize all the prepared ingredients, including the spinach leaves, cilantro, mint, and cooked noodles, on a large tray or cutting board for assembly.
Fill a large shallow dish (like a pie pan) with warm water. Submerge one rice paper wrapper in the water for 10-15 seconds until it softens and becomes pliable. Remove carefully and lay it flat on a clean, damp surface such as a cutting board or damp kitchen towel.
Layer a small portion of spinach, cooked noodles, carrot, cucumber, red bell pepper, a slice or two of avocado, and a few leaves of cilantro and mint towards the center of the rice paper.
To roll, fold the bottom of the rice paper over the filling. Then fold in the sides, ensuring the filling stays snug, and roll tightly away from you like a burrito. Repeat with the remaining rice paper wrappers and fillings.
In a small bowl, whisk together the soy sauce or tamari and lime juice to create a simple and light dipping sauce.
Serve the spring rolls immediately with the dipping sauce on the side. If not serving right away, cover them with a damp paper towel and plastic wrap to prevent drying out.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 17.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2165 mg | 46% | |
*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.
