Vegetable Spring Rolls
This healthy twist on traditional deep fried springs rolls is sure to be a hit! We can’t stop eating them! We’ve taken a spring roll’s traditional wrapping paper and replaced it with low calorie rice paper, and stuffed them full of a delicious stir-fried asian slaw. The recipe below is gluten-free, vegetarian-friendly, and vegan-friendly! For those of you who prefer a little land or sea protein in your rolls, you can easily integrate cooked chicken, pork, shrimp, or sirloin right into your roll filling!
Most of these ingredients can be found at your local grocery store, but if you’re having trouble finding Ponzu, Chili Paste, or Rice Paper Rolls, head over to your local Asian supermarket! Never worked with rice paper before? Don’t worry - you’ll be surprised at how easy it is! Rice paper comes packaged dried in sheets, so you need to soak it in water to reactivate it and make it pliable. It’s surprisingly strong and doesn’t easily break the way doughs or tortillas tend to! Rice paper (like rice) is very neutral flavored, so it pairs well with virtually any flavor combinations you can dream up!
- 1 TBSP Sesame Oil
- 8 oz. Broccoli Slaw
- 7 oz. green Cabbage (approx. ¼ small head), shredded
- 1 oz. Green Onions or Scallions, diced
- 2-4 TBSP Chili Paste (we recommend Garlic or Spicy)
- 4 sheets Large Rice Paper (approx. 25 cals each)
- ¼ C. Braggs Liquid Amino Acids
- ¼ C. Yuzu Ponzu (Note: you can omit Ponzu and increase Braggs to ½ C.)
- ½ C. Rice Wine Vinegar
- 2 TBSP non-sugar sweetener
- 3 cloves Garlic, minced
- 2 TBSP Ginger Root, minced
- 2 tsp Sesame Seeds
- 2 tsp Sesame Oil
- In a wok or pan, heat 1 TBSP sesame oil over medium-high heat.
- Add the broccoli slaw, cabbage, green onions, and chili paste, and cook until the cabbage is no longer firm. This can take a few to several minutes, so keep an eye on it and stir occasionally.
- Remove from heat and set aside.
- Preheat oven or Air Fryer to 400 degrees F.
- To “activate” your rice paper rolls, soak them one at a time in warm water just until soft and pliable (approximately 30-60 seconds).
- Lay moistened rice paper flat onto a cutting board and fill bottom third of roll with cabbage mixture. Be sure to leave about an inch of space on either side so the sides can be rolled up.
- Similarly to how you would roll a burrito, starting at the bottom, roll up the rice paper over your ingredients until they are completely covered. Next, fold over the sides onto the roll. Lastly, finish rolling up completely with the sides rolled in and all.
- Repeat for remaining rice paper sheets, and place rolls on a lightly greased baking sheet. Place any leftover filling on a plate to be used as a “bed of lettuce” for the finished rolls.
- Bake for 10 minutes in the oven or for 7-10 minutes in an air fryer.
- While the rolls are cooking, prepare the dipping sauce by combining all dipping sauce ingredients in a bowl or dressing container. Set aside.
- Once fully cooked (rolls will be browned), remove from oven and allow to cool for a few minutes. Then, enjoy with the dipping sauce!
- Leftover dipping sauce can be stored safely in the fridge in an airtight container for up to 3 weeks.
- Leftovers can be stored in the fridge in an airtight container for 3-4 days. Reheat leftovers in the oven or Air Fryer at 400 degrees for 5-7 minutes.
- If you’re prepping these rolls ahead of time, they can be stored (uncooked) in the fridge for up to 3-4 days. We recommend placing a strip of wax paper between each roll to prevent them from sticking together. When you are ready to eat them, cook them as outlined in Step 9 above.
Makes 2 servings | Serving Size: 2 rolls | Replaces: 1 Vegetable, 1 Carbohydrate, 1 Healthy Fat