Low Fat Vegetarian Spring Rolls
Light, fresh, and bursting with vibrant flavors, these Low Fat Vegetarian Spring Rolls are the perfect healthy snack or appetizer! Packed with colorful crunchy vegetables like julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage, these rolls also feature creamy avocado and fragrant herbs such as mint, cilantro, and Thai basil. Wrapped in delicate rice paper and paired with a tangy, slightly sweet soy dipping sauce, they’re a guilt-free treat that’s quick and easy to prepare in just 30 minutes. Perfect for a refreshing, low-calorie meal or a party platter, these vegetarian spring rolls are also customizable and can be served with or without a hint of sriracha for a spicy kick. Try them today for a wholesome, satisfying bite of flavor!
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, shredded Purple cabbage
- 1 medium, sliced thinly Avocado
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh Thai basil leaves
- 1 cup Cooked rice vermicelli noodles
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- 0.5 teaspoon Sriracha (optional)
- 0.25 cup Water
Instructions
Prepare all vegetables by julienning the carrot, cucumber, and red bell pepper, shredding the purple cabbage, and slicing the avocado into thin pieces. Set them aside in individual bowls for easy assembly.
Cook the rice vermicelli noodles according to the package instructions (usually soaking in hot water for a few minutes until softened). Drain and set aside.
Prepare the dipping sauce by whisking together low-sodium soy sauce, rice vinegar, honey or maple syrup, water, and Sriracha (if using). Adjust to taste and set aside.
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens slightly and is pliable, but not overly sticky. Be careful not to soak it for too long.
Lay the softened rice paper flat on a clean kitchen towel or cutting board.
Arrange a small portion of rice vermicelli noodles, julienned carrots, cucumber, red bell pepper, shredded cabbage, a slice or two of avocado, and a few mint, cilantro, and Thai basil leaves in a horizontal line slightly below the center of the rice paper.
Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly, and roll upward to seal the spring roll. Repeat with the remaining wrappers and filling until all 8 spring rolls are assembled.
Serve the spring rolls immediately with the prepared dipping sauce on the side. If not serving right away, cover them with a damp cloth to keep them from drying out.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 23.2 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2471 mg | 53% | |
*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.
