|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||9%|
|Total Sugars 4g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A vegetarian and vegan cucumber spring roll recipe with lettuce, cucumbers, sprouts and noodles. This basic spring roll recipe with cucumbers uses low-fat and low-calorie ingredients including lettuce, bean thread noodles, and bean sprouts, so it makes for a very light appetizer or small meal. You can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.
4 to 6 spring roll wrappers
1 cup water
3 large lettuce leaves, torn into strips
1 cucumber, sliced into thin strips
1/2 cup bean sprouts
2 green onions, chopped
1 carrot, grated
1 cup cooked rice vermicelli, or bean thread noodles
1 tablespoon soy sauce
8 to 12 fresh cilantro leaves (do not chop)
8 to 12 fresh basil leaves leaves (do not chop)
Combine all the ingredients, except the water and spring roll wrappers in a large bowl and toss well.
Place the water in a shallow pan.
Dip the spring roll wrappers in the water until pliable, one at a time. Fill each wrapper with 2 to 3 tablespoons of the vegetable filling.
Place two or three basil and cilantro leaves on top and wrap your spring rolls.
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