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


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

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