Spring rolls make a healthy light lunch at home or on the go. They are easy to make and you can take the opportunity to stuff them with a variety of vegetables. Pack spring rolls in your lunch cooler and pair them with a fresh salad or low-sodium soup for a nutritious, filling meal.
Preparation time: 10 minutes
Cook time: 5 minutes
½ tbsp olive oil
1 tbsp grated onion
2 cloves garlic, grated
1/3 cup shredded carrot
¼ lb. raw shrimp, cleaned and chopped
½ small red bell pepper, cut into matchsticks
½ cup shredded cabbage
1 green onion, greens only, sliced
½ tsp low-sodium soy sauce
¼ tsp dark sesame oil
6 rice paper wraps
6 small sprigs of cilantro
Heat the oil over medium-high in a medium skillet. Add the grated onion and garlic. Cook for 1 minute.
Add the carrot and cook another minute. Add the shrimp and cook 2 to 3 minutes, until they begin to turn opaque.
Add the bell pepper and cook for 1 more minute. Stir in the cabbage, green onion, soy sauce, and sesame oil. Remove from the heat and let cool completely.
Soften the rice paper wraps with water according to package directions. Lay a single wrap on a plate. Place 1/6 of the shrimp and vegetable mix towards one end. Lay one small sprig of cilantro on top. Fold in each side of the wrap and then roll up, similar to a burrito.
Serve at room temperature or cold.
Nutrition information for 1 spring roll: Calories 76; Total Fat 1.7 g; Saturated Fat 0.2 g; Trans Fat 0 g; Cholesterol 26 mg; Sodium 134 mg; Carbohydrate 11 g; Fiber 0.6 g; Sugar 1.1g; Protein 4.2 g