Rainbow Spring Rolls
Serving Size
1 roll
Servings
2
Prep Time
5-10 min
Cook Time
0 min
Ingredients
8
rice papers (spring roll wrappers)
2
carrots, sliced
2
bell peppers (any color), cut into strips
1/2
cucumber, cut into strips
1/2
avocado, sliced thinly
1/2
jicama, cut into strips (optional)
1/2 cup
mixed greens, loosely chopped
Directions
- Prepare fillings and set aside.
- Dampen rice papers, one at a time, for 10-15 seconds in warm water (be careful not to break the paper—it may take a few tries). Lay paper flat on a plate and add 2 tablespoons of filling to the bottom.Fold over the right and left sides of paper. Fold bottom paper over fillings and toward the top. Seal top, bottom and sides to form a rectangular roll.
- Cut rolls in half with a wet knife and serve with a side salad, if desired.
- TIP: Try this recipe with our Ginger-Tahini Dipping Sauce or your favorite low calorie sauce.
- Handy Hint: Feeling like dumplings? Add 1 tablespoon of fillings to papers and shape into triangular pouches. Steam for 5-10 minutes at least 1” apart.
Nutrition Information
Calories | 361.7 |
Fat | 7.4 g |
Saturated fat | 1 g |
Polyunsaturated fat | 1.1 g |
Monounsaturated fat | 4.3 g |
Cholesterol | 0 mg |
Sodium | 120.9 mg |
Carbs | 73.5 g |
Fiber | 19.9 g |
Protein | 4.9 g |
Jackie Gentilesco