Low Sodium Vegetable Rolls
Discover a vibrant and heart-healthy twist on a classic appetizer with these Low Sodium Vegetable Rolls. Perfect for anyone looking to reduce sodium intake while packing in fresh flavors, these rolls feature an assortment of crisp, colorful veggies like julienned carrot, cucumber, and red bell pepper paired with shredded purple cabbage, spinach, and aromatic herbs like cilantro and mint. Wrapped in delicate rice paper, they offer a satisfying crunch and a guilt-free eating experience. A tangy homemade dipping sauce combining lime juice, honey, garlic, and optional red pepper flakes adds a zesty touch without excess salt. Quick to assemble in just 20 minutes, this no-cook recipe makes an ideal light snack, party appetizer, or refreshing lunch for four. Serve them fresh and enjoy a healthy, flavor-packed bite!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 medium Carrot, julienned
- 0.5 large Cucumber, julienned
- 1 small Red bell pepper, julienned
- 1 cup Purple cabbage, thinly shredded
- 1 cup Fresh spinach leaves
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint leaves
- 2 tablespoons Rice vinegar (low sodium, optional for dipping sauce)
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
Instructions
Prepare all the vegetables by washing them thoroughly and cutting them as specified: julienne the carrot, cucumber, and red bell pepper, and shred the purple cabbage.
Arrange a clean workstation with a large plate or cutting board and a shallow dish filled with warm water for softening the rice paper wrappers.
Working with one rice paper wrapper at a time, submerge it completely in the warm water for 10-15 seconds until softened but not overly delicate.
Place the softened wrapper onto the plate or cutting board, laying it flat.
Layer a small handful of spinach, julienned vegetables (carrot, cucumber, red bell pepper), shredded cabbage, a sprinkle of cilantro, and a few mint leaves onto the lower third of the wrapper.
Fold the sides of the wrapper inward over the vegetables, then roll tightly from the bottom up to form the vegetable roll. Repeat with the remaining rice paper wrappers and filling ingredients.
To make the low-sodium dipping sauce, whisk together the rice vinegar (if using), lime juice, honey, minced garlic, and crushed red pepper flakes in a small bowl.
Serve the vegetable rolls fresh with the dipping sauce on the side for a healthy, crunchy, and flavorful dish.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1310 mg | 28% | |
*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.
