Veggie Spring Rolls with Peanut Sauce

Veggie Spring Rolls with Peanut Sauce
Summary

This recipe makes a great appetizer, but add some lean protein such as chicken or pork to the rolls and you have a light meal.

  • Prep time
    30 min
  • Servings
    12 Servings
  • Serving size
    1 roll
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 roll
  • Amount per serving Calories 80

  • Total Fat 4g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 300mg
  • Total Carbohydrate 9g
    • Dietary Fiber 1g
  • Protein 3g
Ingredients

Ingredients

  • cabbage (shredded)
    1 cup
  • carrot(s) (shredded)
    1 cup
  • cucumber(s) (peeled, seeded and diced)
    1 cup
  • cilantro (chopped)
    1/4 cup
  • green onion (chopped)
    1
  • spring roll skins
    12
  • peanut butter (heated in microwave for 30 seconds)
    1/4 cup
  • soy sauce (gluten-free)
    3 tbsp
  • rice wine vinegar
    3 tbsp
  • hot water
    2 tbsp
  • canola oil
    1 tbsp
  • red pepper (crushed, optional)
    1/4 tsp
  • garlic (minced)
    1 clove
  • cilantro (chopped)
    2 tbsp
Directions

Directions

  1. In a medium bowl combine cabbage, carrots, cucumbers, cilantro and green onion.

  2. In a small bowl, whisk together peanut sauce ingredients.

  3. Before using, soak spring roll skin in water for 10-15 seconds and shake off excess water. Place about 1/4 cup of vegetable mixture in the bottom of spring roll. Take the spring roll edge nearest to you and fold to cover the filling. Take the side edges and fold in tightly. Roll outward to seal. Repeat procedure for remaining 11 spring rolls.

  4. Serve spring rolls with peanut sauce.

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