Vegetable Spring Rolls

Vegetable Spring Rolls are a crispy and colorful snack that are filled with fresh vegetables and herbs, providing a delightful crunch with every bite. Perfect as an appetizer or a light meal, these rolls are both satisfying and easy to make.

Ingredients

• Rice paper wrappers - 4 sheets
• Carrot - 50 grams, julienned
• Cucumber - 50 grams, julienned
• Red bell pepper - 50 grams, julienned
• Red cabbage - 30 grams, shredded
• Fresh cilantro - 10 grams, chopped
• Fresh mint leaves - 10 grams, chopped
• Avocado - 1/2, sliced
• Soy sauce - 15 ml, for dipping
• Sweet chili sauce - 15 ml, for dipping

Steps

1. Prepare all your vegetables by washing and cutting them into thin strips.
2. Fill a shallow dish with warm water and soak one rice paper wrapper for about 10-15 seconds, or until it becomes pliable.
3. Lay the soaked wrapper on a clean surface and place a small amount of each vegetable and herb in the center, leaving space at the edges.
4. Add a slice of avocado on top of the vegetables.
5. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top to form a sealed spring roll.
6. Repeat the process with the remaining wrappers and fillings.
7. Serve the spring rolls with soy sauce and sweet chili sauce for dipping.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and high in fiber, promoting digestive health.

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