Chef Savvy · by Kelley Simmons★ 4.8 (6)
Rainbow Vegetable Spring Rolls
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 3%
CARBS 15G82% OF CAL
1G FIBER0G ADDED0G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 1G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful spring rolls packed with vegetables, mango, herbs, and rice noodles. Light, fresh, and served with sweet and spicy chili sauce.
startervietnamese🥧 baking dishdairy freeveganvegetarian
View the full recipe on Chef Savvy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ounces vermicelli noodles, uncooked
- 8 spring rolls wrappers
- 1/2 cup red bell peppers, julienne
- 1/2 cup purple cabbage, shredded
- 1/2 cup mango, julienne
- 1/2 cup carrots, julienne
- 1/2 cup cilantro
- 1/2 cup basil
- 1/2 cup iceberg lettuce, shredded
- 2 tbsp low sodium soy sauce
- 2 tbsp sweet thai chili sauce
- 1/2 tsp sriracha
- 1 tsp sesame oil
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 3%
CARBS 15G82% OF CAL
1G FIBER0G ADDED0G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 1G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 265mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 11mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.