These Healthy 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.
I like to make these for appetizers, or as a side dish when I make my Low Calorie Chicken Pho or my Healthy Pad Thai Recipe. I can make these spring rolls ahead of time, so dinner is extra easy.
And if you want to pair these with a great appetizer, my Low Calorie Chicken Satay Skewers uses the same sauce as the spring rolls!
Healthy Spring Rolls
What You’ll Find in this Article:
Ingredients in Low Calorie Spring Rolls
To make these spring rolls low calorie I made a homemade sauce. This really is the key to cutting down the calories in spring rolls, making a low calorie sauce.
Shopping List for Low Calorie Spring Rolls and Peanut Sauce:
- Fresh lime juice
- Reduced-sodium soy sauce (or Tamari)
- (22-cm) rice paper rounds
- Butter lettuce
- Avocado
- Carrot
- Green onion
- Cucumber
- Cabbage
- Cilantro (or basil)
Peanut Sauce:
- Peanut butter
- Rice vinegar
- Miso paste (or Gluten-Free Miso Paste)
- Sesame oil
- Reduced-sodium soy sauce (or Tamari)
- Garlic
How to Make Low Calorie Spring Rolls
The first time I made spring rolls I found it so daunting. But then I figured out a little trick, if you mess up, you can remove the filling and put the rice paper back in the water. It will straighten back out and you can start over.
Working with rice paper is like working with a large piece of tape, it tends to stick together. So take your time and if you mess up, dump the toppings out onto a plate and dunk the rice paper. Then you can add the topping back and keep working.
How to Make Low Calorie Spring Rolls:
- 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.
Healthy Spring Rolls Recipe
These healthy spring rolls are so yummy and fun to make. If you get stuck, see above in the “How To” section on how to un-stick the rice papers. Or flip the rice paper package for the drawings on how to roll a spring roll.
More Low Calorie Snack 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
Nutrition and Calories in Spring Rolls
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