Vegetable Spring Rolls
Updated Feb 15, 2021, Published Jan 19, 2015
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Vegetable Spring Rolls
Ingredients
- 1 medium zucchini
- 1 large carrot
- 1 large parsnip
- 1 bunch kale
- 10 rice paper rounds
- 10 sheets nori
- Optional protein of choice: chicken, steak, shrimp, tofu, tempeh, etc.
- Gluten-free soy sauce, for dipping (optional)
Instructions
- Spiralize each vegetable to form long noodles. Snip noodles into smaller pieces so that they will fit inside the rolls. Finely chop the kale and set it aside along with the other vegetables. If using, cook your desired protein until done and set it aside along with the vegetables.
- Fill a shallow dish with warm water. Submerge 1 rice paper into water and allow it to soften slightly. Remove from water and place on a flat surface. On top of the softened rice paper, add 1 sheet of nori. Make a small pile of veggies and protein in the center of the nori. Fold the left and right sides of the rice paper into the center. Fold the side closest to you over the veggies and carefully roll like you would a burrito. Set aside on a plate and repeat with the remaining ingredients.
- Enjoy chilled or cook in a skillet over medium heat until rice paper has started to brown and the spring rolls are warm.
Nutrition
Calories: 266kcalCarbohydrates: 54gProtein: 10gFat: 1gCholesterol: 5mgSodium: 407mgPotassium: 724mgFiber: 4gSugar: 5gVitamin A: 8305IUVitamin C: 77.1mgCalcium: 137mgIron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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