Description
It's getting warm out, which means fresh and light veggie side dishes. These Vietnamese fresh spring rolls combine together raw radishes, lettuce, cabbage, carrots, peppers, and cilantro, all wrapped in a rice paper wrap. These healthy spring rolls go great dipped in my Peanut Chili Salad Dressing, and pair perfectly as a side to my Egg Roll Skillet Bowls!
Time
Prep Time:
30 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.40
Ingredients
Serving(s)
Filling
- 1 bunch Radish
- 12 leaves Romaine lettuce
- 1/4 head Red cabbage
- 1 large Carrots
- 1 medium Bell pepper
- 1 oz Cilantro, fresh
Wrappers
- 12 wrapper Rice paper
Instructions
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- Thinly slice the radishes into rounds. Rip off 1 lettuce leaf per roll (12). Finely shred the cabbage. Cut the carrots and peppers into thin matchsticks. Roughly chop the cilantro
- Fill a 9x13" pan with cold water
- Dip a piece of rice paper in the water for about 10 seconds, until soft and translucent, but not too sticky. Remove to a flat surface.
Add a row of radishes, then the lettuce leaf, along with some cabbage, carrot, pepper, and cilantro.
Fold up the bottom and then the sides, before pulling together into a tight roll. Place the finished roll seam side down on a plate, covered by a damp towel. Repeat for all 12 rolls
- Serve either cold or warm. For warm, you can steam them in a pan, or air fry for 3-5 minutes at 400F
Nutrition Facts
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Total Fat: 0.2g (0 %)
Saturated Fat: 0.0g (0 %)
Sodium: 44mg (2 %)
Total Carbohydrate: 9.5g (3 %)
Fiber: 1.3g (4 %)
Net Carbs: 8.2g
Total Sugar: 1.8g
Protein: 1.1g (2 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 19mg (1 %)
Iron: 0.38mg (2 %)
Magnesium: 10mg (2 %)
Potassium: 154mg (3 %)
Sources of Inspiration
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