Low Sodium Fried Spring Rolls
Delight your taste buds guilt-free with these crispy, golden Low Sodium Fried Spring Rolls, a flavorful twist on a classic appetizer. Packed with vibrant, nutrient-rich vegetables like shredded cabbage, julienned carrots, bean sprouts, and thinly sliced red bell pepper, these spring rolls are seasoned with aromatic garlic, ginger, and a dash of low sodium soy sauce for a lighter, healthier punch of flavor. Rolled into delicate spring roll wrappers and sealed with a cornstarch slurry, each roll is fried to perfection in vegetable oil for that irresistible crunch without excessive salt. Ready in under an hour, these wholesome, heart-healthy spring rolls pair perfectly with a low sodium dipping sauce, making them ideal for feeding a crowd or indulging in a delicious treat. Whether you’re seeking a lower sodium alternative or simply craving a veggie-packed snack, this recipe is a must-try!
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Recipe Information
Ingredients
- 12 large sheets Spring roll wrappers
- 2 cups, shredded Cabbage
- 1 cup, julienned Carrots
- 1 cup Bean sprouts
- 1 medium, thinly sliced Red bell pepper
- 3 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup, for frying Vegetable oil
- 0.5 cup, chopped Fresh cilantro
Instructions
In a large mixing bowl, combine the shredded cabbage, julienned carrots, bean sprouts, red bell pepper slices, green onions, minced garlic, grated ginger, and fresh cilantro.
Add the low sodium soy sauce and sesame oil to the vegetable mixture. Toss to combine, ensuring the vegetables are well coated with the sauce.
In a small bowl, mix the cornstarch with water to create a slurry. This will help seal the spring roll wrappers.
Place one spring roll wrapper on a clean, flat surface with a corner facing you, like a diamond.
Spoon about 2-3 tablespoons of the vegetable filling near the corner closest to you.
Fold the corner over the filling, then fold in the sides snugly, and continue rolling upwards. Moisten the top corner with a bit of the cornstarch slurry to seal the roll.
Repeat the rolling process with the remaining wrappers and filling.
In a large skillet or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the spring rolls in batches, being careful not to overcrowd the pan, until they are golden and crispy, approximately 3-4 minutes per batch.
Remove the spring rolls from the oil and drain them on paper towels to remove excess oil.
Serve hot with your choice of low sodium dipping sauce.
Nutrition Facts
Calories |
2903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 140.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1521 mg | 32% | |
*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.
