Low Sodium Vegetarian Spring Rolls
Bursting with vibrant colors and fresh flavors, these Low Sodium Vegetarian Spring Rolls are a healthy and delicious appetizer or light meal. Made with crisp, julienned vegetables like carrots, cucumber, red bell pepper, and purple cabbage, along with refreshing herbs like mint and cilantro, these rice paper rolls are as beautiful as they are nourishing. Paired with a simple yet flavorful homemade low-sodium dipping sauce featuring soy sauce, lime juice, and a touch of sweetness from honey or maple syrup, this recipe is perfect for those seeking a heart-healthy option without sacrificing taste. Ready in just 30 minutes and requiring no cooking, these spring rolls are an easy, gluten-free, and vegan-friendly addition to your mealtime rotation. Serve them as an impressive appetizer, or enjoy them as a guilt-free snack that’s light yet satisfying!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 cup Carrots, julienned
- 1 cup Cucumber, julienned
- 1 cup Red bell pepper, julienned
- 1 cup Purple cabbage, thinly sliced
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Cooked rice vermicelli noodles
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Fresh lime juice
- 1 teaspoon Honey or maple syrup
- 1 teaspoon Minced garlic
- 1 teaspoon Grated ginger
Instructions
Prepare the vegetables by julienning the carrots, cucumber, and red bell pepper, and thinly slicing the purple cabbage.
Cook the rice vermicelli noodles according to package instructions, then drain and let cool.
Prepare a wide, shallow dish with warm water for softening the rice paper wrappers.
Dip a rice paper wrapper into the warm water for 10-15 seconds until just soft. Lay it flat on a clean work surface.
Place a small handful of rice vermicelli noodles in the center of the wrapper. Add a handful of julienned vegetables, a few mint leaves, and a few cilantro leaves.
Fold the sides of the wrapper inward, then tightly roll up from the bottom to form a spring roll. Repeat with the remaining wrappers and filling ingredients.
Prepare the dipping sauce by whisking together low-sodium soy sauce, rice vinegar, fresh lime juice, honey (or maple syrup), minced garlic, and grated ginger in a small bowl.
Serve the spring rolls fresh with the dipping sauce on the side.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 37.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2748 mg | 58% | |
*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.
