Detalles de la receta

Spring Rolls

Número de Porciones: 5

Tamaño de la porción: 2 Rolls

You can add anything you want to spring rolls to make them unique. Try adding finely diced chicken, stir-fried tofu cubes, chopped shrimp, or shredded pork to add protein

Nombre: Cantidad:
carrots, thinly sliced 2 ea
cucumber Seeded and cut into thin sticks 2 med.
Bamboo Shoots rinsed drained and shredded 0.50 cup
bean sprouts fresh 1 cup
Napa cabbage finely shreded 2 cup
Rice Paper wrappers 6inch 10 ea
bowl warm tap water 1 med.
light sugar free apricot preserves 0.50 cup
sesame oil 0.25 tsp
lite soy sauce 1 Tbsp
hot pepper sauce 0.50 tsp

In a large bowl, toss bamboo shoots carrots, cucumber, bean sprouts, and cabbage. Divide into 10 equal portions.


Soak one rice paper skin in warm water until softened, about 30 seconds. Lay rice paper on a clean , flat surface. Place one portion of the vegetable mixture in the center of the rice paper. Fold the left and right sides into the middle until almost touching. Roll paper from the bottom to form the roll. Repeat for remaining rice papers. Set aside.


Combine sauce ingredients in a small saucepan over high heat. Bring to a boil, stirring constantly. Boil for 2 minutes. Serve warm with cold spring rolls for dipping.

Información nutricional (por porción)
Calorías 110
Calorías de grasa 6
Grasa total 1g
Grasa saturada 0g
Colesterol 0mg
Sodio 164mg
Potasio n/a
Carbohidratos 23g
Fibra dietética 3g
Azúcares 5g
Proteína 4g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 starch2 vegetable