Low Fat Crispy Vegetable Spring Rolls
Light, crunchy, and packed with vibrant flavors, these **Low Fat Crispy Vegetable Spring Rolls** are the perfect guilt-free appetizer or snack. Baked to golden perfection instead of fried, this recipe delivers the satisfying crispiness you crave without the extra oil. Freshly shredded carrots, cabbage, bean sprouts, and red bell pepper are seasoned with garlic, ginger, and low-sodium soy sauce for an irresistible filling bursting with wholesome goodness. Using rice paper wrappers makes them gluten-free, while a light spray of cooking oil ensures they bake up beautifully. Ready in just 35 minutes, these healthier spring rolls are ideal for parties, weeknight dinners, or meal prep. Serve them with a side of sweet chili sauce for a tangy, spicy kick that completes this deliciously nutritious treat! Perfect for fans of baked appetizers and low-fat snacks, these spring rolls will become a new go-to favorite.
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 1 cup, shredded Carrots
- 1 cup, shredded Cabbage
- 1 cup Bean sprouts
- 1 medium, thinly sliced Red bell pepper
- 3 stalks, thinly sliced Green onions
- 2 cloves, minced Garlic
- 1 inch, grated Ginger
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 1 as needed Cooking spray
- 1 cup, for serving Sweet chili sauce
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a large bowl, combine the shredded carrots, shredded cabbage, bean sprouts, sliced red bell pepper, sliced green onions, minced garlic, and grated ginger.
Add the low sodium soy sauce and sesame oil to the vegetable mixture. Toss everything together until well combined.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable. Lay it flat on a clean, damp surface.
Place approximately 2 tablespoons of the vegetable mixture onto the lower third of the rice paper. Carefully fold the bottom over the filling, then fold in the sides and roll up tightly to enclose the filling. Repeat this process with the remaining rice paper wrappers and filling.
Place the spring rolls onto the prepared baking sheet, making sure they are not touching. Lightly spray the tops of the rolls with cooking spray to help achieve crispiness.
Bake in the preheated oven for 12-15 minutes, or until the spring rolls are golden brown and crispy, turning halfway through baking.
Remove from the oven and let them cool slightly before serving. Serve the spring rolls warm with sweet chili sauce on the side.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 153.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1300 mg | 28% | |
*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.
