Low Sodium Fresh Spring Rolls
Light, refreshing, and packed with vibrant flavors, these *Low Sodium Fresh Spring Rolls* are a healthy spin on the classic Vietnamese favorite. Perfect for anyone watching their sodium intake, this recipe features crisp julienned veggies like carrot, cucumber, and red bell pepper, alongside creamy avocado, fresh herbs, and tender shrimp, all wrapped in delicate rice paper. The vermicelli noodles add satisfying texture, and a simple, low sodium soy sauce and rice vinegar dipping sauce with a sprinkle of toasted sesame seeds completes the dish. Ready in just 35 minutes, these spring rolls are ideal as an appetizer, snack, or light meal, delivering a nutrient-packed punch in every bite. Whether you're looking for a wholesome dish or a delicious way to enjoy fresh ingredients, these rolls are sure to impress!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 100 grams Vermicelli noodles
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 20 leaves Fresh mint leaves
- 20 leaves Fresh basil leaves
- 1 small bunch Fresh cilantro
- 1 medium, sliced Avocado
- 200 grams, peeled and deveined Cooked shrimp
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon, toasted Sesame seeds
Instructions
Bring a small pot of water to a boil and cook the vermicelli noodles according to package instructions, usually 3-5 minutes. Once cooked, drain and rinse under cold water. Set aside.
Prepare all the vegetables: julienne the carrot, cucumber, and red bell pepper; slice the avocado; and pluck the mint leaves, basil leaves, and cilantro leaves.
Fill a large shallow dish or pie plate with warm water. Immerse one rice paper wrapper into the warm water and let it soften for about 15-20 seconds. Remove and lay it flat on a clean surface or a damp towel.
Start by placing a small amount of cooked vermicelli noodles on the bottom third of the rice paper. Layer with a mix of carrot, cucumber, red bell pepper, avocado slices, and 2-3 shrimp pieces.
Add 3-4 mint leaves, a few basil leaves, and some cilantro on top of the filling.
Fold the bottom of the rice paper over the filling, then fold in the sides and roll up tightly, similar to a burrito. Repeat with the remaining ingredients to make all the rolls.
For the dipping sauce, combine the low sodium soy sauce and rice vinegar in a small bowl. Sprinkle with toasted sesame seeds.
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 13.4 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1854 mg | 39% | |
*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.
