It’s Spring, which means time for light and colorful foods to enjoy! Fresh Spring rolls are very suitable for this and easy to make yourself. This healthy Vietnamese dish is filled with lots of healthy ingredients and raw – no frying needed. Oh and extra bonus: only 100 kcal per piece!
Most of us know Spring rolls as the fried snack made with a dough exterior, but a version with rice paper is a lot more light and super tasty. These fresh raw ones, also known as Summer rolls, are great to enjoy while working on that Summer body!
I like the Asian cuisine with its love for spices, rice and vegetables a lot.
Experimenting with flavors is something I love doing and it usually turns out quite tasty 😉 Spring rolls work best with crispy veggies, and I’ve added some mango for a touch of sweet. For this recipe I didn’t add the amounts so you can decide yourself, depending on how many you want to make. Just add the ingredients to taste and fill up your rolls with them. If you make your beauties around the same portion as I did on this photo, you’ll have yourself 100 kcal Spring rolls! Have some of these yummies for snacking or lunch, or serve as part of your dinner.
– Rice paper
– Rice or egg noodles
– Bell pepper
– Red cabbage
– Spring onion
– Optional: sesame seeds, chili flakes, coriander
MACRONUTRIENTS (PER SPRING ROLL)
- Energy: 103,6 kcal
- Carbs: 21,4 g
- Protein: 1,6 g
- Fat: 2,0 g
- Fiber: 3,0 g
- Fill a pan with enough water and bring to boil. Add the rice noodles and boil for 3-5 minutes.
- Meanwhile cut the mango and all veggies in thin strips.
- Take a bowl and fill with warm water. Put in a sheet of rice paper for 5-10 seconds until soft and lay on a plate.
- Add a portion of the other ingredients and carefully roll up the rice paper to a make small closed package.
- Repeat until you’re out of ingredients. Serve immediately for optimal taste.
TIP 1: For a more filling meal you can add some smoked chicken, shrimps, tofu or tempeh
TIP 2: Very tasty with some soy sauce, homemade peanut sauce, or sweet chili!
Cinnamon quinoa porridge with exotic mango topping