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5 from 6 votes

Fresh Spring Rolls with slimmed down Peanut Sauce

Fresh Spring Rolls are full of delicious vegetables, rice vermicelli noodles and big flavor. Paired with a lightened up peanut sauce they are a great appetizer or light main dish that's big on flavor and light on calories.
Prep Time30 mins
Carrots pickling time (minimum)1 hr
Total Time1 hr 30 mins
Course: Appetizer, Main Course
Cuisine: Vietnamese
Diet: Low Calorie, Vegetarian
Servings: 10 spring rolls and ½ cup (total yield) peanut sauce
Calories: 153kcal
Author: Toni Dash

Ingredients

Pickling solution (for carrots)

  • ½ cup distilled white vinegar
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ cup water
  • 2 medium carrots peeled and cut into matchsticks

Spring Roll ingredients

  • 10 rice paper wrappers also called spring roll rice wrappers
  • 4 ounces vermicelli rice noodles about 120 grams; measurement before cooking
  • ¾ medium cucumber peeled, seeds removed and cut into thin slices
  • ½ cup shredded cabbage
  • 10 small butter lettuce leaves
  • ¼ cup fresh mint leaves rinsed and patted dry with paper towels
  • ¼ cup fresh cilantro leaves rinsed and patted dry with paper towels
  • Water to soften the rice paper wrappers

Peanut Sauce (calorie reduced)

  • ¼ cup creamy peanut butter (unsweetened)
  • 3 tablespoons warm water
  • 1.5 tablespoons soy sauce regular or gluten-free (Tamari can be used)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh ginger peel ginger before mincing
  • 1 teaspoon sriracha sauce

Instructions

Pickling the carrots

  • Mix the vinegar, salt, sugar and water in a bowl. Stir to dissolve the sugar and salt.
  • Add the carrots. Soak for a minimum of 1 hour.

Making the Spring Rolls

  • Softening the rice paper wrappers: Add an inch of lukewarm water to a pan large enough to fit a wrapper.
    Dip one wrapper into the water to submerge it. Remove and place on a plastic cutting board with the smooth side facing down towards the cutting board.
    NOTE: if a plastic cutting board is not available allow the wrapper to soak for 10-15 seconds only (soaking too long can lead the wrapper to tear).
  • Add a lettuce leaf and layer a few pieces of each ingredient for the filling approximately 2-3 inches from the bottom and in a rectangular pile.
    (1/10th of the ingredients for each spring roll).
  • Using dampened fingertips, fold the bottom up over the filling. Fold each the right and left sides over vertically.
  • Using firm pressure, gently roll the end with the filling over to snugly seal the spring roll. The wrapper is self-sealing so will stick to itself.

Making the Peanut Sauce

  • Combine all ingredients in a bowl. Stir or whisk to fully combine into a sauce.

Notes

Recipe yield
  • 10 spring rolls
  • ½ cup peanut sauce
Serving size
1 serving=1 spring roll plus 2.5 teaspoons of the peanut sauce
WW SmartPoints: 1 spring roll and 1/10th of the peanut sauce (aproximately 2 ½ teaspoons of peanut sauce per serving).
WW Personal Points Note
The link for Personal Points above is only for the spring rolls. This is the link for the reduced calorie Peanut Sauce.

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 565mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2628IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg