Rainbow spring rolls

This is a low-carb lunch with the perfect crunch.

Rainbow Spring Rolls
Serving Size
1 roll
Servings
2
Prep Time
5-10 min
Cook Time
0 min
Health Benefit
Low Cholesterol
Ingredients
8
rice papers (spring roll wrappers)
2
carrots, sliced
2
bell peppers (any color), cut into strips
1/2
cucumber, cut into strips
1/2
avocado, sliced thinly
1/2
jicama, cut into strips (optional)
1/2 cup
mixed greens, loosely chopped
Directions
  1. Prepare fillings and set aside.
  2. Dampen rice papers, one at a time, for 10-15 seconds in warm water (be careful not to break the paper—it may take a few tries). Lay paper flat on a plate and add 2 tablespoons of filling to the bottom.Fold over the right and left sides of paper. Fold bottom paper over fillings and toward the top. Seal top, bottom and sides to form a rectangular roll.
  3. Cut rolls in half with a wet knife and serve with a side salad, if desired.
  4. TIP: Try this recipe with our Ginger-Tahini Dipping Sauce or your favorite low calorie sauce.
  5. Handy Hint: Feeling like dumplings? Add 1 tablespoon of fillings to papers and shape into triangular pouches. Steam for 5-10 minutes at least 1” apart.
Recipe Nutrition
Calories
361.7
Fat
7.4
Saturated fat
1
Polyunsaturated fat
1.1
Monounsaturated fat
4.3
Cholesterol
0
Sodium
120.9
Carbs
73.5
Fiber
19.9
Protein
4.9

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