Spring Rolls

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


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 15.3%
Total Fat 1g
Saturated Fats 0g
Mono-unsaturated Fats 1g
Poly-unsaturated Fats 0g
Cholesterol 32mg
Sodium 410mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugar 4g
Protein 6g

More Information


Thiamin B1 0mg
Vitamin B12 0mcg
Vitamin K 24mcg
Vitamin A 7100IU
Niacin B3 1mg
Pantothenic Acid 0mg
Riboflavin B2 0mg
Vitamin C 9mg
Vitamin D 0IU
Vitamin B6 0mg
Vitamin E 1mg
Choline 23mg


Manganese 0mg
Calcium 33mg
Magnesium 25mg
Phosphorus 71mg
Zinc 1mg
Fluoride 19mcg
Copper 0mg
Sodium 410mg
Selenium 7mcg
Iron 1mg
Potassium 210mg

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