Low Carb Crispy Vegetable Spring Rolls
Satisfy your craving for a crunchy, satisfying snack with these *Low Carb Crispy Vegetable Spring Rolls*. Packed with a vibrant medley of shredded cabbage, crisp bell peppers, julienned carrots, and zucchini, these spring rolls are a deliciously guilt-free option perfect for those following low-carb diets. Infused with the bold flavors of garlic, ginger, soy sauce, and sesame oil, each bite is bursting with wholesome goodness. Encased in lightly crisped rice paper wrappers and pan-seared to golden perfection with a touch of olive oil spray, these spring rolls are the ideal healthier alternative to traditional deep-fried options. Quick and easy to make in just 30 minutes, they’re perfect as an appetizer, snack, or light main course. Pair them with your favorite dipping sauce for a flavorful experience that never compromises on crunch!
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Recipe Information
Ingredients
- 1 cup, finely shredded Cabbage
- 1 medium, julienned Carrot
- 0.5 medium, thinly sliced Bell Pepper
- 0.5 medium, julienned Zucchini
- 2 stalks, thinly sliced Green Onion
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1 large, lightly beaten Egg
- 8 pieces Rice Paper Wrappers
- Olive Oil Spray
Instructions
In a large bowl, mix together the cabbage, carrot, bell pepper, zucchini, green onion, garlic, and ginger.
Add the soy sauce and sesame oil to the vegetable mixture and mix well to combine.
One at a time, dip each rice paper wrapper in warm water for about 10-15 seconds to soften.
Lay the softened wrapper flat on a clean surface and place about 2-3 tablespoons of the vegetable filling in the center.
Brush the edges of the wrapper with a little of the beaten egg to help seal.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling.
Repeat the process with remaining wrappers and filling.
Heat a non-stick skillet over medium-high heat and lightly spray with olive oil.
Add the spring rolls to the skillet, seam side down, and cook for 2-3 minutes on each side, or until golden brown and crispy.
Remove the spring rolls from the skillet and drain on paper towels before serving.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 928 mg | 20% | |
*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.
