Veggie Spring Rolls with Peanut Sauce

Veggie Spring Rolls with Peanut Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
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. To save time, use bagged coleslaw mix with cabbage and carrots.

  • Prep time
    30 min
  • Servings
    12 Servings
  • Serving size
    1 roll with about 1 tbsp sauce
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 roll with about 1 tbsp sauce
  • Amount per serving Calories 80

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 300mg
  • Total Carbohydrate 9g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 3g
  • Potassium 110mg
  • Phosphorus 40mg

Choices/Exchanges: 1/2 Starch, 1 Fat

Ingredients

Ingredients

  • cabbage (shredded)
    1 cup
  • carrot(s) (shredded)
    1 cup
  • cucumber(s) (peeled, seeded and diced)
    1 cup
  • chopped fresh cilantro
    1/4 cup plus 2 tbsp
  • green onion (chopped)
    1
  • 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
  • crushed red pepper flakes (optional)
    1/4 tsp
  • garlic (minced)
    1 clove
  • spring roll skins
    12
Directions

Directions

  1. In a medium bowl combine cabbage, carrots, cucumbers, 1/4 cup of the cilantro and green onion.

  2. In a small bowl, whisk together peanut butter, soy sauce, vinegar, water, oil, pepper flakes, garlic, and remaining 2 tbsp cilantro.

  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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