Low Sodium Vegan Spring Rolls
Delight in the crisp freshness of Low Sodium Vegan Spring Rolls, a vibrant, nutritious dish that's as fun to make as it is to eat! Filled with a colorful medley of julienned carrots, cucumbers, shredded purple cabbage, sliced avocado, and fragrant herbs like mint, cilantro, and basil, these hand-rolled treats offer a burst of texture and flavor without the need for excessive salt. Wrapped in delicate rice paper wrappers, each roll is paired with a tangy and slightly sweet low sodium tamari dipping sauce infused with lime, maple syrup, and ginger, perfect for dipping and savoring. Quick and simple to prepare in just 30 minutes, these spring rolls are ideal as a light appetizer, healthy snack, or even a satisfying plant-based dinner. Whether you're looking for a low sodium vegan recipe to impress guests or a refreshing alternative to heavier fare, these wholesome spring rolls are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 large (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 large (sliced) Avocado
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 2 tablespoons Tamari
- 1 tablespoon Lime juice
- 1 teaspoon Maple syrup
- 1 teaspoon (grated) Fresh ginger
Instructions
Prepare all the vegetables by julienning the carrot and cucumber, thinly slicing the red bell pepper, shredding the purple cabbage, and slicing the avocado.
Set up a workstation with a large plate or cutting board, a bowl of warm water, and all the prepared vegetables and herbs.
Take one rice paper wrapper and dip it in the warm water for about 10-15 seconds, or until it becomes pliable. Remove it and place it on the plate or cutting board.
In the center of the rice paper, layer a small amount of each vegetable: a few pieces of carrot, cucumber, red bell pepper, a pinch of shredded cabbage, a slice or two of avocado, and a few leaves of mint, cilantro, and basil.
Fold the bottom edge of the rice paper up over the filling, then fold in the sides and roll it up tightly, similar to rolling a burrito. Repeat this process with the remaining rice paper wrappers and filling.
To prepare the dipping sauce, whisk together the low sodium tamari, lime juice, maple syrup, and grated ginger in a small bowl until well combined.
Serve the spring rolls immediately with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 22.4 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2496 mg | 53% | |
*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.
