Low Fat Veggie Spring Roll
Discover the delight of fresh, wholesome flavors with these Low Fat Veggie Spring Rolls—your ultimate guilt-free snack or appetizer. Packed with vibrant julienned veggies like carrot, cucumber, red bell pepper, and shredded purple cabbage, these rolls are wrapped in delicate rice paper for a light, crispy bite. A layer of creamy avocado and aromatic fresh mint and cilantro leaves elevate every roll to refreshing perfection. Serve alongside a tangy and slightly sweet dipping sauce made with low sodium soy sauce, rice vinegar, honey (or maple syrup for a vegan twist), and ginger for irresistible flavor. With zero cooking required and ready in just 25 minutes, this recipe is perfect for health-conscious food lovers seeking a quick and nutritious option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, finely shredded Purple cabbage
- 1 cup Bean sprouts
- 0.25 cup, whole Fresh mint leaves
- 0.25 cup, whole Fresh cilantro leaves
- 0.5 medium, sliced Avocado
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for vegan version)
- 0.5 teaspoon, grated Fresh ginger
- 1 tablespoon Water
Instructions
Prepare all the vegetables by washing and cutting them as listed: julienned carrots, cucumber, and red bell pepper; finely shredded purple cabbage; rinsed bean sprouts; and sliced avocado.
Set up a workspace with a large bowl of warm water, a clean cutting board or a damp tea towel, and all the prepped ingredients displayed for easy assembly.
For each spring roll, soften a sheet of rice paper wrapper by dipping it into the bowl of warm water for about 10-15 seconds, or until it becomes pliable.
Lay the softened wrapper flat on the cutting board or damp towel.
Place a small handful of shredded cabbage, a few julienned vegetables (carrot, cucumber, and bell pepper), a small amount of bean sprouts, 2-3 mint leaves, 2-3 cilantro leaves, and a single slice of avocado horizontally across the center of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll it tightly from the bottom to the top, sealing it into a log shape. Repeat with remaining wrappers and fillings.
To prepare a light dipping sauce, whisk together the low sodium soy sauce, rice vinegar, honey (or maple syrup), grated fresh ginger, and water in a small bowl.
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 25.9 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1941 mg | 41% | |
*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.
