Asian Slaw Spring Rolls
These can use up any veggies left in the fridge!
Servings: 8
Calories: 72kcal
Ingredients
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon Rice Vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- 1 daikon radish, peeled and grated (about 2 cups)
- 1/2 head red cabbage, shredded
- 1/2 cup chopped cilantro
- 1 cup grated carrots (about 1 large carrot)
- 1 medium Yellow, Red or Orange Bell Pepper, thinly sliced
- 1 scallion, white and green diced
- 1/2 pound cooked shrimp, shells and tails removed
- spring roll wrappers
Instructions
- Place first 5 ingredients in a bowl and mix to combine.
- Place the grated radish in several layers of paper towel and squeeze out excess water.
- In a large bowl, place all vegetables and toss.
- Pour 2 tablespoons of the vinaigrette into the bowl and toss to coat, reserving the remaining sauce for dipping.
- Slice the shrimp in half lengthwise.
- Place the rice paper wrappers, one at a time, in a bowl of warm water to soften for 20 seconds.
- Place the rice paper wrapper on a cutting board or clean surface and blot with a paper towel or towel to remove some of the excess water.
- Place 4 shrimp, rounded side down, on the rice paper and top with 2 tablespoons of the slaw.
- Roll one side of the rice paper over the slaw into a cylinder and then fold in the sides and continue rolling into an "egg roll" shape.
- Serve with dipping sauce.
Nutrition
Calories: 72kcal | Carbohydrates: 10g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 46mg | Sodium: 209mg | Potassium: 376mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3.277IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 1mg