Spring rolls
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Asian Spring Rolls
| 1/2 head bok choy |
| 1/2 head Napa cabbage |
| 1 large carrot |
| 4 bunches cilantro |
| 4 stalks green onion |
| 4 ounces bean sprouts |
| 1/4 cup sesame oil |
| 1/2 cup sweet soy sauce |
| 1/4 cup unsalted peanuts |
| 1/4 cup sweet chili sauce |
| 1/4 cup dried cranberries |
| 12 sheets rice paper wraps |
Spring rolls Directions
- Dice or shred all of the vegetable ingredients in a medium mixing bowl.
- Toss all of the ingredients with the sweet soy sauce, sesame oil, and chili sauce. Fill a medium bowl with tepid water.
- Add rice paper, 1 at a time, until they are soft and workable. Remove rice paper, 1 at a time, and layout on a clean surface. Fill with 1/4 cup of vegetable mixture and fold into 1/2 inch of sides.
- Fold in ends.
- Place on parchment paper until ready to use.
- Bake or deep fry.
Nutrition facts
Serving size 1 roll diet vegetarian
Per Serving
| Kcal: | 323 kcal |
| Fibers (g): | 4.9g |
| Sodium (mg): | 765mg |
| Carbs: | 25.2g |
| Sugar (g): | 6.9g |
| Fat: | 16.1g |
| Saturated fat (g): | 0.9g |
| Proteins: | 16.1g |
