These Low Calorie Spring Rolls are just 130 calories (for an entire roll) and that includes the yummy peanut sauce! I know you’ll love these low calorie spring rolls! They’re packed with flavor and fresh healthy ingredients, and the sauce is so yummy.
Ingredients You’ll Need
- 1 tablespoon fresh lime juice
- 1 teaspoon reduced-sodium soy sauce (or Tamari)
- 8 (22-cm) rice paper rounds
- 8 butter lettuce leaves
- 1 avocado
- 1 carrot
- 1 green onion
- ½ cucumber
- ¼ cup thinly sliced cabbage
- 2 tablespoons chopped cilantro (or basil)
Low Calorie Spring Rolls
Healthy Spring Rolls Meal Prep and Storage
Meal Prep: These make great meal prep snacks or lunches! Assemble the spring rolls and add them to meal prep containers (make sure they are separated as they stick together) then make the sauce, and add to another container.
Storage: Will hold for 5 days in the fridge. Freezer storage is not recommended.
Low Calorie Spring Rolls Recipe
More Yummy Low Calorie Recipes:
Low Calorie Spring Rolls
Equipment
- Tea Towel
Ingredients
- 1 tablespoon fresh lime juice
- 1 teaspoon reduced-sodium soy sauce (or Tamari)
- 8 (22-cm) rice paper rounds
- 8 butter lettuce leaves
- 1 avocado thinly sliced
- 1 carrot julienned
- 1 green onion julienned
- ½ cucumber julienned
- ¼ cup thinly sliced cabbage
- 2 tablespoons chopped cilantro (or basil)
Peanut Sauce:
- ¼ cup peanut butter
- 1 teaspoon rice vinegar
- 1 teaspoon miso paste (or Gluten-Free Miso Paste)
- 1 teaspoon sesame oil
- 1 ½ tablespoons reduced-sodium soy sauce (or Tamari)
- ½ garlic clove minced
Instructions
- To a small bowl combine the lime juice and soy sauce, set this dressing aside.
- Line a baking sheet with parchment paper.
- Fill a pie pan 1/3 full with water, and place a tea towel out on a clean surface.
- One at a time, add the rice paper rounds to the water for 20 seconds to soften.
- Gently spread the softened rice paper out on the tea towel and top with 1/8 of the avocado slices, one butter lettuce leaf, carrot, green onion, cucumber, cabbage, and cilantro.
- Sprinkle with with the dressing and fold the top and bottom of the rice paper over the veggies. Overlap on open side over the veggies and roll up like a burrito.
- Special Tip: The rice paper packaging will have visual directions on the package if you need.
- Add the spring rolls to the prepared baking sheet as you work (spaced so that they are not touching) until all 8 are done. Place in the fridge to chill for 30 minutes.
- While the spring rolls chill, make the peanut sauce. In a small bowl combine
- Serve the spring rolls whole, or cut in half and place on a plate. Add the peanut sauce to a bowl on the side and serve cold.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Spring Rolls
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