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Veggie Spring Rolls with Peanut Sauce

This recipe makes a great appetizer, but add some lean protein such as chicken or pork to the rolls and you have a light meal.

Prep Time: 30 minutes

Nutritional Facts

Serving Size: 1 roll

  • Calories 80
  • Carbohydrate 9 g
  • Protein 3 g
  • Fat 4 g
  • Saturated Fat 0.6 g
  • Dietary Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 300 mg

This Recipe Serves 12

Ingredients

1 cup cabbage, shredded
1 cup carrots, shredded
1 cup cucumber, peeled, seeded and diced
¼ cup cilantro chopped
1 green onion, chopped
12 spring roll skins

Peanut Sauce
¼ cup peanut butter, heated in microwave for 30 seconds
3 tablespoons gluten-free soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hot water
1 tablespoon canola oil
¼ teaspoon crushed red pepper (optional)
1 clove garlic, minced
2 tablespoons cilantro, chopped

Instructions

  1. In a medium bowl combine cabbage, carrots, cucumbers, cilantro and green onion.
  2. In a small bowl, whisk together peanut sauce ingredients.
  3. Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about ¼ cup of vegetable mixture in the bottom of spring roll.  Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
  4. Serve spring rolls with peanut sauce.

MAKE IT GLUTEN-FREE:Confirm your ingredients are gluten-free and this recipe can be made gluten-free.

Asian-Inspired Meals

View this month's meal plan which features Asian flavors - a healthy, different way of cooking to help you mix it up when planning meals.

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