Garden Spring Rolls Recipe

5 1 1
Garden Spring Rolls Recipe
Garden Spring Rolls Recipe photo by Taste of Home
Publisher Photo

Garden Spring Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
My family loves Asian food and this recipe captures the healthy benefits of the nutritious veggies without any loss of vitamins from cooking. Even kids will gobble up raw veggies if you offer them in the form of a spring roll and give them a dipping sauce. —Terri Merritts, Nashville, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups shredded cabbage or romaine lettuce
  • 1/4 cup Thai chili sauce
  • 8 spring roll wrappers or rice papers (8 inches)
  • 1 small sweet red pepper, thinly sliced
  • 1/2 cup thinly sliced sweet onion
  • 1 small ripe avocado, peeled and thinly sliced
  • 4 fresh basil leaves, thinly sliced
  • Additional Thai chili sauce, optional

Directions

In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce. Yield: 8 spring rolls.
Originally published as Garden Spring Rolls in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 spring roll (calculated without additional sauce): 97 calories, 3g fat (0 saturated fat), 0 cholesterol, 105mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 3 cups shredded cabbage or romaine lettuce
  • 1/4 cup Thai chili sauce
  • 8 spring roll wrappers or rice papers (8 inches)
  • 1 small sweet red pepper, thinly sliced
  • 1/2 cup thinly sliced sweet onion
  • 1 small ripe avocado, peeled and thinly sliced
  • 4 fresh basil leaves, thinly sliced
  • Additional Thai chili sauce, optional
  1. In a small bowl, mix cabbage and chili sauce. Fill a shallow bowl with water. Soak a spring roll wrapper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
  2. Place on a flat surface. Layer cabbage mixture, red pepper and onion down the center; top with avocado and basil. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
  3. Cover with damp paper towels until serving. Cut rolls diagonally in half. If desired, serve with additional Thai chili sauce. Yield: 8 spring rolls.
Originally published as Garden Spring Rolls in Healthy Cooking Annual Recipes Annual 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarden Spring Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
partnersincooking User ID: 7714480 200300
Reviewed Jul. 24, 2014

"These were light feeling and delicious. I loved the texture of the rice paper rolls. The package directions were to soak them for 5 seconds and that was sufficient. We did not layer, we just through all of it in a bowl and mixed in the sauce and it worked well. In particular, the avocados were a really good pairing in this dish. We ate the whole bowl in one sitting. Delicious way to use up leftover cabbage."

Loading Image