Low Fat Fresh Spring Rolls
Light, refreshing, and packed with fresh vegetables, these Low Fat Fresh Spring Rolls are the ultimate guilt-free indulgence for your next meal or snack. Delicately wrapped in soft rice paper, each roll is bursting with vibrant ingredients like crisp carrots, crunchy cucumbers, and sweet red bell peppers, perfectly complemented by aromatic cilantro and mint leaves. A layer of rice vermicelli noodles adds just the right amount of heartiness, while the accompanying homemade dipping sauce—made with low-sodium soy sauce, rice vinegar, and a hint of honey—delivers a balanced blend of tangy, salty, and mildly spicy flavors. Ready in just 25 minutes, these spring rolls are vegan-friendly, naturally low in fat, and an ideal option for a healthy lunch, appetizer, or light dinner. Serve them fresh and watch as these colorful rolls become the star of your table!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 large Carrot
- 1 large Cucumber
- 1 medium Red bell pepper
- 100 grams Rice vermicelli noodles
- 8 leaves Romaine lettuce
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Chili garlic sauce
Instructions
Use a peeler to julienne the carrot and cucumber into thin strips. Slice the red bell pepper into thin strips.
Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to cool.
Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 5 seconds to soften. Carefully remove, allowing excess water to drip off, and lay it flat on a clean surface.
Place one lettuce leaf flat on the bottom third of the rice paper. Add a small amount of noodles, a few strips of carrot, cucumber, and bell pepper, along with two mint leaves and two cilantro leaves.
Roll the wrapper from the bottom (edge closest to you) up over the filling, fold in the sides and continue rolling tightly but gently to form the spring roll. Ensure the roll is sealed. Repeat with the remaining wrappers and fillings.
To make the dipping sauce, whisk together the low-sodium soy sauce, rice vinegar, honey, and chili garlic sauce in a small bowl until well combined.
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1216 mg | 26% | |
*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.
