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Veggie Spring Rolls with Peanut Sauce
30 min prep time
12servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Veggie Spring Rolls with Peanut Sauce
This recipe makes a great appetizer, but add some lean protein such as chicken or pork to the rolls and you have a light meal. To save time, use bagged coleslaw mix with cabbage and carrots.
30 min prep time
12servings
1 roll with about 1 tbsp sauce
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Step-By-Step Instructions:
- In a medium bowl combine cabbage, carrots, cucumbers, 1/4 cup of the cilantro and green onion.
- In a small bowl, whisk together peanut butter, soy sauce, vinegar, water, oil, pepper flakes, garlic, and remaining 2 tbsp cilantro.
- Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/4 cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.
- Serve spring rolls with peanut sauce.
Nutrition facts
12 Servings
-
Serving Size
1 roll with about 1 tbsp sauce
- Amount per serving Calories 80
-
Total Fat
4g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 300mg
-
Total Carbohydrate
9g
- Dietary Fiber 1g
- Total Sugars 1g
- Added Sugars 0g
- Protein 3g
- Potassium 110mg
- Phosphorous 40mg
Ingredients
cabbage (shredded)
1 cup
carrot(s) (shredded)
1 cup
cucumber(s) (peeled, seeded and diced)
1 cup
chopped fresh cilantro
1/4 cup plus 2 tbsp
green onion (chopped)
1
peanut butter (heated in microwave for 30 seconds)
1/4 cup
soy sauce (gluten-free)
3 tbsp
rice wine vinegar
3 tbsp
hot water
2 tbsp
canola oil
1 tbsp
crushed red pepper flakes (optional)
1/4 tsp
garlic (minced)
1 clove
spring roll skins
12
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