Recipe Details

Spring Rolls

Number of Servings: 5

Serving Size: 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

Name: Amount:
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.

Nutritional Information (per serving)
Calories 110
Calories from Fat 6
Total Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 164mg
Potassium n/a
Carbohydrates 23g
Dietary Fiber 3g
Sugars 5g
Protein 4g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 starch2 vegetable