Rainbow spring rolls
This is a low-carb lunch with the perfect crunch.
Serving Size
1 roll
Servings
2
Prep Time
5-10 min
Cook Time
0 min
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
| Sodium | 120.9 mg |
| Saturated fat | 1 g |
| Protein | 4.9 g |
| Polyunsaturated fat | 1.1 g |
| Monounsaturated fat | 4.3 g |
| Fiber | 19.9 g |
| Fat | 7.4 g |
| Cholesterol | 0 mg |
| Carbs | 73.5 g |
| Calories | 361.7 |
Jackie Gentilesco