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 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


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


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

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