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    You are in: Home / Recipes / Veggie Spring Rolls Recipe
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    Veggie Spring Rolls

    Veggie Spring Rolls. Photo by Hadice

    1/3 Photos of Veggie Spring Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Carianne's Note:

    A great weight watchers recipe from better homes and gardens. 1 point per roll.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first 6 ingredients oin one bowl, and the next four in another bowl.
    2. 2
      Cover each and refrigerate beteen 2- 24 hours.
    3. 3
      Stir once and drain.
    4. 4
      Pour 1 cup warm water into a pie plate.
    5. 5
      Carefully dip rice papers into water, one at a time.
    6. 6
      Place papers one at a time on clean kitchen towels (not touching).
    7. 7
      Let soften until pliable.
    8. 8
      Place 1/4 cup bean sprouts on each rice paper near the edge.
    9. 9
      Place one rounded tablespoon of each vegetable mixture on the sprouts.
    10. 10
      Fold in the ends, and tightly roll the rice paper.
    11. 11
      Place seam side down on a plate.
    12. 12
      Cover with a damp towel, and repeat until done.
    13. 13
      Cover and refrigerate for up to 2 hours.
    14. 14
      Cut each roll in half diagonally to make 12 pieces.
    15. 15
      Garnish with carrot and cilantro.

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    Ratings & Reviews:

    • on January 30, 2011

      ABSOLUTELY OUTSTANDING AS CAN BE!
      Cannot believe these are SO healthy!
      Used radish as local store ran out of daikon on the day!
      WOW is what I CAN say!
      Put them together 1 hour before the party did start, TRUE!
      Let me tell you, NONE were left....gobbled pretty quickly too!
      Made two dipping sauces, BOTH were GREAT!
      This recipe really is first rate
      http://www.food.com/recipe/soy-ginger-dipping-sauce-for-dumplings-or-pot-stickers-62708

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2007

      45

      I made this for my girlfrinds and followed the instructions precisely. The cucumber mix was very soggy and I had to squeeze the moisture out of it before rolling them. I don't think I'd let them chill as long next time. Maybe even just stir in the sauces for flavor and drain immediately. The taste, however, was very good and I do plan on making these again. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2007

      55

      What beats a really great spring roll? I love how easy these are! I left out the cilantro and the jalapeño. Served with peanut dipping sauce. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Veggie Spring Rolls

    Serving Size: 1 (29 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 9.9
     
    Calories from Fat 2
    21%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 48.9 mg
    2%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.9 g
    3%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    daikon radishes

    rice paper sheets

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