Vegetable Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh vegetables, noodles, and herbs wrapped in delicate rice paper and served with a creamy peanut sauce. Light, colorful, and refreshing. An easy vegetarian appetizer with Southeast Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 rice spring roll papers
- 1 medium beet (honey and ginger, thinly sliced)
- 1 bunch cilantro (cut from stems)
- 1 cup green cabbage (shredded )
- 1 cup red and yellow peppers (thinly sliced)
- 1 cup carrots (thinly sliced)
- 1 avocado (thinly sliced)
- 4 ounces dried rice vermicelli noodles
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- ¼ teaspoon ginger powder (or 1 teaspoon freshly grated)
- 1-2 tablespoons water for thinning (as desired)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 382mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.