Low Carb Fresh Vegetable Spring Rolls
These Low Carb Fresh Vegetable Spring Rolls are a vibrant, healthy, and refreshing option for a light meal or appetizer. Loaded with crisp red bell peppers, crunchy cucumber, sweet carrots, and colorful red cabbage, these spring rolls are complemented by the creamy richness of avocado and the aromatic freshness of mint and cilantro. Wrapped in delicate rice paper and served with a tangy, umami-packed dipping sauce made from soy sauce, lime juice, sesame oil, and a hint of sriracha, these rolls are a perfect balance of wholesome flavors. Ready in just 30 minutes with no cooking required, they’re a low-carb, gluten-free option that is as beautiful as it is delicious. Perfect for a quick lunch or entertaining guests, these spring rolls are as versatile as they are nutritious.
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 1 medium, julienned Red bell pepper
- 1 medium, julienned Cucumber
- 1 medium, julienned Carrot
- 1 cup, shredded Red cabbage
- 1 medium, sliced Avocado
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 8 large, separated Lettuce leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
- 0.5 teaspoon Sriracha
- 1 teaspoon Toasted sesame seeds
Instructions
Prepare all the vegetables: slice the red bell pepper and cucumber into thin julienne strips, shred the red cabbage, julienne the carrot, slice the avocado thinly, and separate the lettuce leaves.
In a shallow dish, mix together the soy sauce, rice vinegar, sesame oil, lime juice, and sriracha to make a dipping sauce. Sprinkle with toasted sesame seeds and set aside.
Fill a large bowl with warm water. One at a time, dip the rice paper wrappers in the water to soften (about 15-20 seconds), then remove and lay flat on a dry surface.
Place a lettuce leaf on the lower third of the rice paper. On top of the lettuce, arrange a small portion of red bell pepper, cucumber, carrot, red cabbage, avocado slices, a few mint and cilantro leaves.
Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to enclose all the ingredients. Repeat with the remaining wrappers and fillings.
Once all rolls are made, slice in half if desired and serve immediately with the prepared dipping sauce.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 21.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3019 mg | 64% | |
*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.
