Low Sodium Veggie Spring Roll
Looking for a refreshingly light yet flavorful snack? These Low Sodium Veggie Spring Rolls are the perfect healthy choice, bursting with fresh, crunchy vegetables like julienned carrots, cucumber, red bell pepper, and purple cabbage, all wrapped in delicate rice paper. This no-cook recipe is ideal for quick meal prep, taking only 25 minutes to assemble, and the rolls are paired with a creamy, homemade low-sodium peanut dipping sauce featuring a blend of unsalted peanut butter, coconut aminos, rice vinegar, maple syrup, and fresh ginger. Perfect for serving as a nutritious appetizer, lunch, or snack, these vibrant rolls are a great low-salt alternative for those looking to enjoy a guilt-free treat without compromising on flavor.
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Recipe Information
Ingredients
- 8 sheets Rice paper wrappers
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, thinly shredded Purple cabbage
- 1 cup Fresh spinach leaves
- 0.5 cup, roughly chopped Fresh cilantro
- 2 stalks, thinly sliced Green onion
- 2 tablespoons Unsalted peanut butter
- 1 tablespoon Low-sodium soy sauce alternative (e.g. coconut aminos)
- 2 teaspoons Rice vinegar
- 1 teaspoon Maple syrup
- 0.5 teaspoon, grated Fresh ginger
- 2 tablespoons Water
Instructions
Prepare your vegetables by washing them thoroughly and julienning the carrot, cucumber, and red bell pepper. Thinly shred the purple cabbage, and chop the cilantro and green onion.
Set up a clean surface to assemble the spring rolls. Fill a large, shallow dish or plate with warm water.
Dip one rice paper wrapper into the warm water for 10-15 seconds, just until it softens. Remove it from the water and lay it flat on a clean kitchen towel or cutting board.
Place a small handful of spinach leaves, a few pieces of carrot, cucumber, and red bell pepper, a pinch of shredded cabbage, and a sprinkle of cilantro and green onion onto the bottom third of the softened rice paper. Be careful not to overfill.
Fold the sides of the rice paper inward over the filling, then roll it tightly from the bottom to form a spring roll. Repeat with the remaining wrappers and filling ingredients.
To make the dipping sauce, whisk together the unsalted peanut butter, low-sodium soy sauce alternative (or coconut aminos), rice vinegar, maple syrup, grated fresh ginger, and water in a small bowl until smooth.
Serve the spring rolls fresh with the low-sodium dipping sauce on the side.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.9 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1391 mg | 30% | |
*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.
