Low-Calorie Simple Spring Rolls

Spring rolls can be a stunning appetizer or the main dish on your dinner table.

This recipe combines fresh veggies, tart strawberries, and cilantro for a unique and beautiful meal. The rice paper is low-calorie and can be found at any grocery store.

These spring rolls are even more appetizing when dipped in a teriyaki sauce.

 

Print Recipe

Simple Spring Rolls

 

 

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

 

Course: Appetizer, Main Course

Keyword: Simple Spring Rolls, Vegan Spring Rolls

Calories: 68kcal

Ingredients

Ingredients for the Spring Rolls:

• 12-16 Spring roll wrappers
• 12 ounces firm tofu Chinese style works best
• 1 large carrot peeled and julienned
• 1 English cucumber long variety wrapped in plastic
• 1/2 cup radicchio sliced thin or diced
• 5-6 large strawberries sliced
• 1/4 cilantro leaves

Ingredients for Teriyaki Sauce:

• 1/4 cup light soy sauce
• 3 tablespoons water
• 2 tablespoons mirin
• 2 tablespoons maple syrup
• 1 clove garlic minced
• 1 teaspoon grated ginger
• 1 teaspoon corn starch

Instructions

To make the spring rolls:

• Drain tofu, slice into strips, bake on parchment lined baking sheet at 425 F for 20 minutes. Let fully cool before using.
• Fill large bowl or baking dish with warm water. Dip spring roll wrapper in water, wet your work surface slightly, lay wrapper out and fill with veggies and strawberries.
• *Rice paper will soften quickly. Dip the wrapper in the water for only 5-10 seconds, because it will soften more on the wet work surface as you are filling with veggies. Work with only one wrapper at a time. Makes about 12-16 rolls, which serves about 4 as an entrée.

For the teriyaki sauce:

• Whisk all ingredients together and continue to whisk while heating. Once mixture begins to simmer turn off heat.

Notes

Nutrition
Serving size: 1 roll | 68 Calories per Serving
11 g carbohydrate; 3.5 g protein; 0 mg cholesterol; 1.1 g fat; 1.4 g fiber; 30.6 mg sodium