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Fresh and Light Spring Rolls

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Print Recipe
Fresh and Light Spring Rolls
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Servings
Ingredients
SPRING ROLL INGREDIENTS:
  • 6 ounces brown rice noodles
  • 6-8 ounces shrimp or crab cooked - for non-vegetarians (optional)
  • 3/4 cup carrots julienned
  • Real Salt (to taste)
  • 1/4 cup romaine lettuce finely shredded
  • 1/2 cup almonds slivered
  • 3/4 cup bean sprouts
  • 2 tablespoons cilantro
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon stevia or 1 teaspoon agave nectar (optional)
  • 1 cup warm water
  • 12 rice paper wrappers (rice paper found in the Asian section of most markets)
PONZU DIPPING SAUCE INGREDIENTS:
  • 1 cup low sodium soy sauce or tamari
  • 3/4 cup fresh lemon juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon chili sauce (optional)
  • 1 packet stevia or 1 tablespoon agave nectar (optional)
Servings
Ingredients
SPRING ROLL INGREDIENTS:
  • 6 ounces brown rice noodles
  • 6-8 ounces shrimp or crab cooked - for non-vegetarians (optional)
  • 3/4 cup carrots julienned
  • Real Salt (to taste)
  • 1/4 cup romaine lettuce finely shredded
  • 1/2 cup almonds slivered
  • 3/4 cup bean sprouts
  • 2 tablespoons cilantro
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon stevia or 1 teaspoon agave nectar (optional)
  • 1 cup warm water
  • 12 rice paper wrappers (rice paper found in the Asian section of most markets)
PONZU DIPPING SAUCE INGREDIENTS:
  • 1 cup low sodium soy sauce or tamari
  • 3/4 cup fresh lemon juice
  • 1/4 cup rice wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon chili sauce (optional)
  • 1 packet stevia or 1 tablespoon agave nectar (optional)
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Rating: 0
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Instructions
Spring Roll Preparation:
  1. Cook the rice noodles in boiling water, according to the directions on package. When finished cooking, rinse immediately in cold water, drain, and set aside.
  2. If using shrimp, slice cooked shrimp lengthwise (finely chop if desired) and set aside.
  3. Sprinkle carrots with salt to tenderize them. Set aside for 10 minutes. Rinse in cold water and drain well.
  4. To shred lettuce, keep the lettuce leaves stacked, then roll them together and slice the roll in thin sections. When you are finished, you will have long, uniform slivers of lettuce ready for the rolls.
  5. Combine noodles, almonds, carrots, shredded lettuce, bean sprouts, cilantro, and lemon juice in a mixing bowl.
  6. Combine stevia or agave with warm water in a large bowl. Moisten rice paper in warm water. Place on clean cloth.
  7. Put ¼ cup of vegetable filling in center of rice wrapper. Place shrimp if desired on top of vegetable mixture.
  8. Fold each end of wrapper and roll to completely encase the contents of wrapper.
  9. Serve with fresh ponzu sauce.
Ponzu Dipping Sauce Preparation:
  1. In a small bowl, whisk together soy sauce, fresh lemon juice, vinegar, and garlic, plus optional chili sauce and stevia (if using), until thoroughly blended.
  2. Refrigerate until ready to serve.
Recipe Notes

 

Nutrition Facts
Fresh and Light Spring Rolls
Amount Per Serving (6g)
Calories 249 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1430mg 60%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 7g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Fresh and Light Spring Rolls
Amount Per Serving (6g)
Calories 249 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1430mg 60%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 7g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

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