Low Sodium Mini Spring Rolls
Discover the ultimate guilt-free appetizer with these Low Sodium Mini Spring Rolls, a perfect balance of fresh flavor and healthy indulgence. These bite-sized delights are wrapped in delicate rice paper and filled with a vibrant mix of shiitake mushrooms, crunchy carrots, red bell peppers, bean sprouts, and fragrant herbs like mint and cilantro. Enhanced with a tangy low-sodium soy sauce dressing infused with ginger, sesame oil, and lime juice, these spring rolls pack a punch of flavor without extra salt. Lightly pan-crisped for a touch of texture, they can be served warm or chilled, making them ideal for any occasion. Perfect for those seeking heart-healthy recipes, this dish is quick to prepare in just 30 minutes and is sure to impress with its fresh, savory taste.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 0.5 cups Shiitake mushrooms
- 1 large Carrot, julienned
- 0.5 cup Red bell pepper, thinly sliced
- 0.5 cup Bean sprouts
- 2 tablespoons Green onion, finely chopped
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
Instructions
Begin by soaking the shiitake mushrooms in warm water for 10 minutes. Once softened, drain and thinly slice them, removing any hard stems.
In a small bowl, mix the low sodium soy sauce, grated ginger, sesame oil, and lime juice. This will be your dressing.
In a large mixing bowl, combine the sliced shiitake mushrooms, julienned carrot, sliced red bell pepper, bean sprouts, green onion, mint leaves, and cilantro leaves. Toss well to mix.
Pour the dressing over the mixed vegetables and toss until all items are well-coated. This will be the filling for the spring rolls.
Fill a large shallow dish with warm water. Dip each rice paper wrapper in the warm water for about 15-20 seconds until they become pliable but not too soft.
Lay the softened rice paper wrapper on a clean surface. Place 2 tablespoons of the vegetable filling along the center of the wrapper, leaving about 1 inch on each side for folding.
Fold the sides over the filling, then roll the wrapper tightly from one end to the other, just like a burrito. Repeat with the remaining wrappers and filling.
Heat a non-stick skillet over medium heat and lightly oil it using cooking spray or a brush with a small amount of oil. Cook each side of the spring rolls for 2-3 minutes until lightly crisped.
Serve the rolls warm or cold with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.1 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1261 mg | 27% | |
*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.
