Rainbow Spring Rolls

Prep Time

5-10 min

Cook Time

0 min

Servings

2

A low-carb lunch with the perfect crunch.


Ingredients

  • 8 rice papers (spring roll wrappers)
  • 2 carrots, cut into strips
  • 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

Step 1

Prepare fillings and set aside.

Step 2

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.

Step 3

Cut rolls in half with a wet knife and serve with a side salad, if desired.

Step 4

TIP: Try this recipe with our Ginger-Tahini Dipping Sauce or your favorite low calorie sauce.

Step 5

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.


Nutritional 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


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