Alyssa Reyes brings you her simply amazing Spring Rolls
Ingredients
- coleslaw mix or thinly sliced cabbage (1 14-ounce bag)
- thinly sliced red bell pepper (1 cup)
- diced cucumber (1 1/4 cups)
- shredded lettuce (1 cup)
- fresh basil (1 cup), optional
- rice paper wraps (6)
- sriracha (to taste), optional
- coconut aminos or low sodium soy sauce, optional
INSTRUCTIONS
Step 1
Select a pan large enough for the rice paper to lie flat inside. Add 1 cup very warm water to pan. Working with 1 sheet of rice paper at a time, soak for 20 seconds, or until it’s pliable, but not “gummy bear” soft. Place soaked wrapper on a cutting board and gently flatten.
Step 2
Place vegetables slightly below the center of wrap. Drizzle with sriracha, if desired.
Step 3
Pick up edge closest to you and fold rice paper up and over the mound of filling. Fold right and left sides toward center. Pull the spring roll gently toward you as you roll it up like a burrito. Repeat with remaining wrappers and filling.
Step 4
Serve with coconut aminos or sauce of your choice for dipping, if desired.
Nutrition Facts
Per spring roll (1/6 of recipe)
Calories: 72
Protein: 2 g
Carbohydrate: 16 g
Sugar: 3 g
Total Fat: 0.5 g
Calories from Fat: 4%
Fiber: 2 g
Sodium: 57 mg
