Veggie Spring Rolls Recipe

Name: Veggie Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shredded daikon radishes or 1/2 cup radish; 2 green onions, sliced thin; 2 tablespoons rice vinegar; 1 teaspoon Splenda sugar substitute; 1 small fresh jalapenos or 1 small serrano chili, seeded and finely chopped; 1/2 teaspoon toasted sesame oil; 1/2 cup shredded carrot; 1/2 cup short thin strips cucumber; 2 tablespoons snipped fresh cilantro; 1 tablespoon reduced sodium soy sauce; 6 rice paper sheets (8.5 inch diameter); 1 1/2 cups bean sprouts; cilantro (to garnish); shredded carrot (to garnish)

Servings: persons

1/2 cup shredded daikon radishes or 1/2 cup radish
2 green onions, sliced thin
2 tablespoons rice vinegar
1 teaspoon Splenda sugar substitute
1 small fresh jalapenos or 1 small serrano chili, seeded and finely chopped
1/2 teaspoon toasted sesame oil
1/2 cup shredded carrot
1/2 cup short thin strips cucumber
2 tablespoons snipped fresh cilantro
1 tablespoon reduced sodium soy sauce
6 rice paper sheets (8.5 inch diameter)
1 1/2 cups bean sprouts
cilantro (to garnish)
shredded carrot (to garnish)

1
Combine first 6 ingredients oin one bowl, and the next four in another bowl.
2
Cover each and refrigerate beteen 2- 24 hours.
3
Stir once and drain.
4
Pour 1 cup warm water into a pie plate.
5
Carefully dip rice papers into water, one at a time.
6
Place papers one at a time on clean kitchen towels (not touching).
7
Let soften until pliable.
8
Place 1/4 cup bean sprouts on each rice paper near the edge.
9
Place one rounded tablespoon of each vegetable mixture on the sprouts.
10
Fold in the ends, and tightly roll the rice paper.
11
Place seam side down on a plate.
12
Cover with a damp towel, and repeat until done.
13
Cover and refrigerate for up to 2 hours.
14
Cut each roll in half diagonally to make 12 pieces.
15
Garnish with carrot and cilantro.

593

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup shredded daikon radishes or 1/2 cup radish, 2 green onions, sliced thin, 2 tablespoons rice vinegar, 1 teaspoon Splenda sugar substitute, and more.

Yes, Veggie Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions