Ww 3 Points - Vegetarian Spring Rolls

READY IN: 30mins
Recipe by mariposa13

From WW Take Out Tonight

Top Review by Susie D

I was very happy with this recipe. I loved the fact that the contents of the spring rolls are seasoned. I did make a major change to the recipe in that I didn't cook the veggies. I had frilly napa cabbage & green onions on hand and wanted to use them fresh. I microwaved the garlic and ginger just enough to soften, stirred in the noodles & seasoning as directed & started rolling. I liked the flavors in the dipping sauce, but next time will cut back on the fish sauce. The sauce paired well with the spring rolls. I have saved this recipe to use again! Thank you for sharing!

Ingredients Nutrition


  1. To make the dipping sauce, whisk all the ingredients together.
  2. To make the spring rolls, heat large nonstick skillet over med heat.
  3. Add canola oil, then add garlic and ginger.
  4. Cook, stirring until fragrant.
  5. Stir in cabbage, onion, and soy sauce.
  6. Increase heat to med-high.
  7. Cook, stirring occasionally, until vegetables are tender.
  8. Transfer cabbage mixture to medium bowl.
  9. Meanwhile, place rice noodles in large bowl and add enough hot water to cover.
  10. Let stand until soft, about 10 minute.
  11. Cut noodles into 2-inch lengths and stir into the cabbage mixture.
  12. Add carrot and sesame oil, toss to coat.
  13. To assemble: dip one rice paper in bowl of warm water and place on clean kitchen towel.
  14. Place 2 tbsp of vegetable mixture in center of wrapper.
  15. Fold in sides, and roll up to enclose the filling.
  16. Repeat process for all remaining rice papers.
  17. Transfer rolls to cutting board and slice in half. Serve with dipping sauce.
  18. 3 Points for 2 rolls with 1 tbsp dipping sauce.

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