Low Sodium Vegetable Spring Rolls
Bright, fresh, and packed with colorful veggies, these Low Sodium Vegetable Spring Rolls are the perfect guilt-free appetizer or light meal. Wrapped in delicate rice paper and filled with crisp julienned carrot, cucumber, red bell pepper, purple cabbage, fragrant herbs like mint and cilantro, and tender rice vermicelli noodles, each bite is a refreshing explosion of flavor. Served with a creamy peanut dipping sauce made from unsalted peanut butter, low-sodium soy sauce, and a touch of honey, this dish is a healthier twist on a classic favorite. Ideal for those looking to reduce sodium intake without sacrificing taste, these easy-to-make spring rolls come together in just 25 minutes—no cooking required! Perfect for entertaining or a quick yet satisfying meal, these vibrant rolls are sure to be a hit on any occasion.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 2 medium (julienned) Carrot
- 1 medium (julienned) Cucumber
- 1 medium (julienned) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 cup (loosely packed) Fresh mint leaves
- 1 cup (loosely packed) Fresh cilantro leaves
- 1 bunch (cut into 3-inch pieces) Fresh chives
- 1 cup Cooked rice vermicelli noodles
- 2 tablespoons Unsalted peanut butter
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon (optional, for spice) Chili garlic sauce
- 2 tablespoons Water
Instructions
Prepare all vegetables by washing and cutting them into thin, julienned strips. Set them aside on a platter for easy assembly.
Cook the rice vermicelli noodles according to package instructions, rinse with cold water, and drain well. Set aside.
Prepare the dipping sauce by whisking together the unsalted peanut butter, low-sodium soy sauce, rice vinegar, honey, chili garlic sauce (if using), and water until smooth. Adjust the consistency with a little bit more water if needed.
To assemble the spring rolls, fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about 5-8 seconds until it softens. Remove and place it on a clean, damp surface like a cutting board.
To the center of the wrapper, add a small handful of rice vermicelli noodles, followed by a small portion of each vegetable (carrot, cucumber, red bell pepper, purple cabbage) and a few leaves of mint, cilantro, and chives. Be careful not to overfill the rolls.
Fold the sides of the rice paper wrapper inward over the filling. Then, tightly roll it from the bottom up to form a spring roll. Repeat until all ingredients have been used.
Serve immediately with the low-sodium peanut dipping sauce on the side.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 36.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 959 mg | 74% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2994 mg | 64% | |
*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.
