Vegetarian Spring Rolls

Total Time
45mins
Prep 15 mins
Cook 30 mins

From Weight Watchers Take out tonight! 3 ww points

Ingredients Nutrition

Directions

  1. Whisk together ingredients for dipping sauce and set aside.
  2. 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.
  3. 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.
  4. Add carrot and seasme oil and toss to coat.
  5. 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.
  6. Makes 16 rolls.
Most Helpful

Please do not call this recipe vegetarian. The dipping sauce includes fish sauce.

5 5

Great recipe, I used normal cabbage, and half an onion. The only thing I would do differently is to refridgerate the rolls for a while they dry out a little and fry so much better.

5 5

I only made the sauce, but it was phenomenal.