Vegetarian Spring Rolls Recipe

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Ingredients:

Serving

Directions:

Whisk together ingredients for dipping sauce and set aside.
In large skillet over medium heat, swirl canola oil and add garlic and ginger. Cook, while stirring, for 1 minute. Add cabbage, inion, and soy sauce and increase heat slightly. Cook until vegetables are tender, stirring occasionally, about 15 minutes. Transfer mixture to separate bowl.
Place rice noodles in large bowl and add enough hot water to cover, allow the noodles to sit until soft, about 10 minues. Drain and rinse with cold water and drain again. Cut noodles into 2 inch segments and transfer to cabbage mixture.
Add carrot and seasme oil and toss to coat.
Assemble the rolls by dipping one end of the wrapper in a bowl of warm water. Add 2 tablespoons of mixture to middle of wrapper and fold in sides. Roll up wrapper to enclose filling.
Makes 16 rolls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.15 Kcal (331 kJ)
Calories from fat	21.01 Kcal
		% Daily Value*
Total Fat	2.33g	4%
Sodium	200.38mg	8%
Potassium	128.56mg	3%
Total Carbs	13.7g	5%
Sugars	4.65g	19%
Dietary Fiber	1.52g	6%
Protein	1.45g	3%
Vitamin C	12.7mg	21%
Vitamin A	0.1mg	2%
Iron	0.1mg	1%
Calcium	19.7mg	2%

Amount Per 100 g
Calories	107.35 Kcal (449 kJ)
Calories from fat	28.49 Kcal
		% Daily Value*
Total Fat	3.17g	4%
Sodium	271.77mg	8%
Potassium	174.35mg	3%
Total Carbs	18.57g	5%
Sugars	6.31g	19%
Dietary Fiber	2.07g	6%
Protein	1.97g	3%
Vitamin C	17.3mg	21%
Vitamin A	0.1mg	2%
Iron	0.2mg	1%
Calcium	26.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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