Savory yet sweet recipe packed with an explosion of flavor.
Ingredients
- 10 rice paper wrappers (found in grocery store or Asian market store)
- 5 cups vegetables of your choice (this recipe uses: 1 ½ cups carrots, 1 ½ cups red cabbage, 1¼ cucumber, ¾ red onions, cilantro and mint to taste)
- 2 oz. cooked brown rice noodles
Extra protein option: Add thin slices of cooked chicken, pork, shrimp or tofu. This will change the nutritional content listed below.
Peanut Dipping Sauce
- ½ cup peanut butter
- 2 T low-sodium soy sauce
- 1 T rice vinegar
- 1 T honey
- ½ cup coconut milk
- 2 T chili sauce
Directions
- Cook the brown rice noodles according to the package directions. Set aside to cool.
- Chop or slice veggies to your preferred size. Mince or tear the cilantro and mint into small pieces.
- Place each rice paper individually in a large shallow dish or pie plate filled with about an inch of warm water. Leave the rice paper in the water for about 1-2 minutes on each side. Remove each paper from the water and allow it to drip for a few seconds. The papers may be slightly stiff but will continue to soften as you roll them.
- Place rice papers on a flat surface and spread about ½ cup veggies on the lower third, in the middle. Add a few rice noodles and about 1 T cilantro and mint. (Option: add in your extra protein next). Fold in the sides of the rice paper and start rolling from the bottom up. Roll the paper as tightly as you can so it holds together. It may take a bit of practice, but you’ll be a pro in no time.
- Combine all the ingredients for the peanut sauce and whisk until smooth.
Nutrition Information
Servings Per Recipe: 10
1 Spring Roll: 82 calories; protein 1.2g; total carbohydrate 21g; dietary fiber 1.6g; total sugars 1.7g; total fat 0.4g; saturated fat 0.1g; sodium 14mg; cholesterol 0mg
1 Spring Roll with 2 T Dipping Sauce: 195 calories; protein 5g; total carbohydrate 26g; dietary fiber 2.7g; total sugars 5g; total fat 10g; saturated fat 4g; sodium 271mg; cholesterol 0mg