Veggie spring rolls (recipe)

Veggie spring rolls (recipe)
Name	Veggie spring rolls
Ingredients	Daikon radishes • Radish • Green onions • Rice vinegar • Splenda sugar substitute • Serrano chili • Carrot • Cucumber • Fresh cilantro • Reduced sodium soy sauce • Rice paper sheets • Bean sprouts • Cilantro • Carrot
Cooktime (in hours)	4
Preptime (in hours)	0.5
Totaltime (in hours)	4.5
Keto friendliness	Keto friendly
Calories	10
Fat	0.2
Protein	0.6
Carbohydrate	1.8
Fiber	0.5
Net carbohydrates	1.3
Sugar	1
Saturated fat	0
Cholesterol (mg)	0
Sodium	49
Servings	12
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Veggie spring rolls (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Veggie spring rolls (recipe) image(external)

Recipe instructions

1. Combine first 6 ingredients oin one bowl, and the next four in another bowl.
2. Cover each and refrigerate beteen 2- 24 hours.
3. Stir once and drain.
4. Pour 1 cup warm water into a pie plate.
5. Carefully dip rice papers into water, one at a time.
6. Place papers one at a time on clean kitchen towels (not touching).
7. Let soften until pliable.
8. Place 1/4 cup bean sprouts on each rice paper near the edge.
9. Place one rounded tablespoon of each vegetable mixture on the sprouts.
10. Fold in the ends, and tightly roll the rice paper.
11. Place seam side down on a plate.
12. Cover with a damp towel, and repeat until done.
13. Cover and refrigerate for up to 2 hours.
14. Cut each roll in half diagonally to make 12 pieces.
15. Garnish with carrot and cilantro.
    
    Food tags
    Vegan, Brunch, No Cook, Refrigerator

Veggie spring rolls (recipe) details

Time:
Prep Time in Hours and Mins:4H30M

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