Low Fat Mini Spring Rolls
Bite into guilt-free indulgence with these *Low Fat Mini Spring Rolls*! Packed with vibrant veggies like shredded cabbage, grated carrot, crunchy bean sprouts, and sweet bell peppers, these oven-baked spring rolls are a healthier twist on a beloved appetizer. Wrapped in delicate rice paper and seasoned with fresh ginger, garlic, and low-sodium soy sauce, they offer all the crunch and flavor without the deep-frying. Perfect as a light snack, party starter, or meal prep addition, these spring rolls deliver crispiness with just a spritz of olive oil spray. Ready in under 40 minutes and with only 24 calories per roll, they're the ultimate low-fat, crowd-pleasing treat! Pair with your favorite low-calorie dipping sauce for an extra burst of flavor.
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Recipe Information
Ingredients
- 24 pieces Rice paper wrappers
- 2 cups Shredded cabbage
- 1 cup Grated carrot
- 1 cup Bean sprouts
- 1 cup Thinly sliced bell pepper
- 0.5 cup Chopped green onions
- 2 cloves Minced garlic
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Fresh ginger, grated
- 0.25 cup Fresh cilantro, chopped
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine shredded cabbage, grated carrot, bean sprouts, sliced bell pepper, chopped green onions, and minced garlic.
Add soy sauce and grated ginger to the vegetables and mix well. Ensure that the vegetables are evenly coated with the sauce.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it starts to soften.
Place the softened wrapper on a damp kitchen towel. Add about 1 tablespoon of the vegetable mixture onto the lower third of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly to form a mini roll.
Place the spring roll seam side down on the prepared baking sheet. Repeat with the remaining ingredients.
Lightly spray the rolls with olive oil spray to ensure crispiness once baked.
Bake in the preheated oven for 12-15 minutes, or until the spring rolls are golden and crisp.
Remove from the oven and let them cool slightly before serving. Serve with low-fat dipping sauces like sweet chili or soy sauce if desired.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1895 mg | 40% | |
*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.
