Spring Rolls

Preparation time: 20 min Servings: 4
Cooking time: 0 min

Ingredients:

1 cup carrots, grated
1 cup bean sprouts
4 sheets nori
12 peeled, deveined shrimp, halved lengthwise
2 green onions, cut into 4 in.m lengths
1 tbsp peanuts, finely chopped (optional)
2 tsp fresh mint
2 tsp fresh basil, or cilantro leaves
2 tbsp teriyaki sauce, for dipping

Cooking Directions:

Assemble all the ingredients; set aside. Place one sheet of rice in a bowl of warm water (110°F-120°F) for 10 seconds. It will continue to soften as you work with it. Carefully transfer to a linen towel. Divide remaining ingredients, except the teriyaki sauce. Arrange shrimp halves in the middle of the paper and add remaining ingredients on top. Roll up, folding in the ends burrito-style, as tightly as you can. Repeat with remaining ingredients and rice paper. Serve at room temperature with teriyaki sauce. One spring roll per serving as an appetizer.

Nutritionist Recommended For:

Spring Rolls

Nutrition Facts

Calories 59
% Calories From Fat 19.8%
Total Fat 1.3g
Saturated Fats 0.2g
Mono-unsaturated Fats 0.6g
Poly-unsaturated Fats 0.4g
Cholesterol 32mg
Sodium 410mg
Total Carbohydrates 6.8g
Dietary Fiber 1.8g
Sugar 3.7g
Protein 5.7g

More Information

Vitamins

Thiamin B1 0.061mg
Vitamin B12 0.25mcg
Vitamin K 24mcg
Vitamin A 7100IU
Niacin B3 1.4mg
Pantothenic Acid 0.29mg
Riboflavin B2 0.083mg
Vitamin C 9.2mg
Vitamin D 0IU
Vitamin B6 0.12mg
Vitamin E 0.84mg
Choline 23mg

Minerals

Manganese 0.19mg
Magnesium 25mg
Calcium 33mg
Zinc 0.69mg
Phosphorus 71mg
Copper 0.12mg
Fluoride 19mcg
Selenium 7.3mcg
Sodium 410mg
Potassium 210mg
Iron 1.2mg

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