Fresh and Light Spring Rolls
    Servings
    6
    Servings
    6
    Ingredients
    SPRING ROLL INGREDIENTS:
    • 6ounces brown rice noodles
    • 6-8ounces shrimp or crabcooked – for non-vegetarians (optional)
    • 3/4cup carrotsjulienned
    • Real Salt(to taste)
    • 1/4cup romaine lettucefinely shredded
    • 1/2cup almondsslivered
    • 3/4cup bean sprouts
    • 2tablespoons cilantro
    • 3tablespoons fresh lemon juice
    • 1/2teaspoon steviaor 1 teaspoon agave nectar (optional)
    • 1cup warm water
    • 12 rice paper wrappers(rice paper found in the Asian section of most markets)
    PONZU DIPPING SAUCE INGREDIENTS:
    • 1cup low sodium soy sauceor tamari
    • 3/4cup fresh lemon juice
    • 1/4cup rice wine vinegar
    • 1tablespoon minced garlic
    • 1teaspoon chili sauce(optional)
    • 1packet steviaor 1 tablespoon agave nectar (optional)
    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

     

    Print Recipe
    Fresh and Light Spring Rolls
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    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)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    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