Pair these fresh vegetable spring rolls with a peanut dipping sauce for a nutritious snack.Ingredients
2 avocados, ripe yet firm; cut into ½ inch wide lengths
1 head butter lettuce, leaves cut from the firm center rib
1 large red pepper, peeled and cut into 3-4 inch julienne strips
1 large yellow pepper, peeled and cut into 3-4 inch julienne strips
1 bunch fresh cilantro
2 medium carrots, top removed, peeled and cut into 3 inch julienne strips
1 medium cucumber, peeled and cut into 3-4 inch julienne strips
16 soy wrappers
Dip one wrapper into warm water and place on a cutting board.
Layer ingredients for the filling approximately 2-3 inches from the bottom of the wrapper and in a rectangular pile: 6 cilantro leaves, 2-3 lettuce leaves, 2-3 pepper strips, 3 cucumber strips, 2-3 carrot sticks, 2 slices of avocado.
Using dampened fingertips, fold the bottom up over the filling. Fold each the right and left sides over vertically.
Using firm pressure, gently roll the end with the filling over to snugly seal the spring roll. The wrapper is self-sealing so it will stick to itself.
Repeat this process for each roll.
- Calories - 171
- Total Fat - 11g
- Saturated Fat - 1g
- Sodium - 65mg
- Carbohydrates - 13g
- Fiber - 6g
- Sugars - 5g
- Protein - 7g