Vegetarian Spring Rolls

These light, chilled rolls make a perfect snack or light lunch.

June 1, 2011

Serves: 4
Prep:  25 min
Total: 45min

  • 2 large carrots, julienned
  • 2 tablespoons slivered green onions
  • 1/3 cup thinly sliced napa cabbage
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon ground black pepper
  • 1 package (3 ounces) dried bean thread noodles
  • 16 (8") rice-paper rounds, softened (see note below)
  • 2 teaspoons slivered fresh basil or mint
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon dark sesame oil


1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro and pepper; toss well. Let marinate at room temperature for 10 minutes, stirring frequently.

2. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2" pieces. Set aside.

3. Place about 2 tablespoons of the noodles and about 2 tablespoons of the vegetable mixture about 1" from the lower edge of each rice-paper round.

4. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides and roll up tightly. Press to seal. Place on a plate; cover with plastic wrap. Refrigerate for 10 minutes.

5. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.

Recipe Notes
To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. (Do not stack the rice papers or they will stick together.)

Nutritional Facts per serving
Calories     187.2 cal
Fat     11.3 g
Saturated fat     1 g
Cholesterol     0 mg
Sodium     28.2 mg
Carbohydrates     23.1 g
Total sugars     1.9 g
Dietary fiber     1.4 g
Protein     0.6 g

Courtesy of the Rodale Healthy Recipe Finder.

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