veggie spring rolls
Rolls:
Soak 1 rice paper wrapper in a large bowl of hot water just until pliable. Transfer to a work surface and smooth to make flat. Place 1/6 portion of sprouts, beets, carrots, cucumber, bell pepper, and daikon on bottom third of wrapper, leaving a 1 1/2 border. Fold bottom of paper over fillings, tuck in sides, and roll up tightly to enclose. Repeat with remaining wrappers and filling ingredients to make 5 more rolls.
Sauce:
Purée carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt and pepper Ina food processor until smooth. With machine running add canola oil and the. Water through the feeding tube in a slow, steady stream until smooth. Serve sauce with the summer rolls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 143 | ||
Calories from Fat: 97 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.7mg | 1 % | |
Potassium 585.6mg | 15 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 7.5g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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