Steamed Spring Rolls
Delight in the light and healthy flavors of Steamed Spring Rolls, a refreshing twist on a classic appetizer that's perfect for any occasion. These rolls are a vibrant medley of shredded cabbage, julienned carrots, crunchy bean sprouts, and aromatic herbs like fresh cilantro and mint, all nestled inside tender rice paper wrappers. Enhanced with a hint of soy sauce, sesame oil, garlic, and ginger, these veggie-packed rolls are gently steamed to retain their delicate texture and nutritional goodness. Ideal for those seeking a low-fat, gluten-free option, these spring rolls make a satisfying snack or appetizer, served warm with a creamy peanut dipping sauce for an extra punch of flavor. Quick to prepare and bursting with wholesome ingredients, this recipe is a must-try for fans of light, Asian-inspired fare.
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 2 cups Shredded cabbage
- 1 cup Carrots, julienned
- 1 cup Bean sprouts
- 1 cup Cooked vermicelli noodles
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh mint leaves
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 cups Water
- 0.5 cup Peanut dipping sauce (optional)
Instructions
Prepare all the vegetables by shredding the cabbage, julienning the carrots, and rinsing the bean sprouts, cilantro, and mint leaves.
Cook the vermicelli noodles according to the package instructions. Drain and let cool.
In a small bowl, mix soy sauce, sesame oil, minced garlic, and minced ginger to form a light seasoning sauce.
In a large bowl, combine the shredded cabbage, carrots, bean sprouts, cooked vermicelli noodles, cilantro, and mint leaves. Drizzle the seasoning sauce over the mixture and gently toss to combine.
Fill a large, shallow bowl with warm water. Submerge one rice paper wrapper in the water for 10-15 seconds until it softens, then lay it flat on a clean surface.
Place 2-3 tablespoons of the vegetable and noodle filling in the center of the wrapper. Fold the bottom edge up over the filling, then fold in the sides and roll tightly to seal. Repeat with the remaining wrappers and filling.
Line a steamer basket with parchment paper to prevent sticking. Arrange the spring rolls in a single layer, making sure they don’t touch each other.
Fill a pot with 2 cups of water and bring it to a gentle simmer. Place the steamer basket over the pot, cover, and steam the spring rolls for 8-10 minutes.
Carefully remove the steamed spring rolls from the basket. Let them cool slightly before serving.
Serve the steamed spring rolls warm with peanut dipping sauce on the side, if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 36.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2633 mg | 56% | |
*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.
