Low Sodium Crispy Vegetable Spring Rolls
Bite into the irresistible crunch of these Low Sodium Crispy Vegetable Spring Rolls, a healthier twist on the classic appetizer! Packed with vibrant, nutrient-rich veggies like cabbage, carrots, and bell peppers, these spring rolls are seasoned with the perfect touch of garlic, ginger, and low-sodium soy sauce for a guilt-free flavor explosion. Whether you opt for traditional spring roll wrappers or gluten-free rice paper, these rolls achieve golden, crispy perfection with minimal olive oil when baked or air-fried. Ready in just 35 minutes, they make an ideal appetizer, light lunch, or snack that’s both wholesome and satisfying. Serve them warm with your favorite low-sodium dipping sauce for a crowd-pleasing, heart-smart treat! Keywords: low sodium spring rolls, crispy vegetable spring rolls recipe, healthy appetizer idea.
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 1 tablespoon Sesame oil
- 2 cups Cabbage, finely shredded
- 1 cup Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 1 cup Bean sprouts
- 4 pieces Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 12 pieces Rice paper wraps (optional for gluten-free)
- 1 as needed Olive oil spray
Instructions
Prepare all the vegetables. Finely shred the cabbage, julienne the carrot, slice the bell pepper and chop the green onions.
Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
Add the shredded cabbage, carrot, bell pepper, and bean sprouts to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Stir in the low-sodium soy sauce and rice vinegar, tossing to combine well. Remove the skillet from heat and let the mixture cool slightly.
Take a spring roll wrapper (or rice paper wrap for gluten-free) and place it on a clean surface. Place about 2 tablespoons of vegetable filling on one edge.
Fold the bottom edge over the filling, then fold in the sides, and roll up tightly to enclose the filling. Repeat with remaining wrappers and filling.
Preheat the air fryer to 400°F (200°C) or oven to the same temperature if baking.
Lightly spray the spring rolls with olive oil spray. Arrange the spring rolls in the air fryer basket or on a baking sheet if using the oven.
Air fry for 10-12 minutes or bake for 15-20 minutes until they are golden and crispy, turning halfway through cooking.
Serve the crispy vegetable spring rolls warm with your favorite low-sodium dipping sauce.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 30.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2056 mg | 44% | |
*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.
