Vegetarian Spring Rolls
Serves 12
Ingredients
- 2.8 oz rice vermicelli noodles
- 1 medium carrot, grated coarsely
- 1 medium cucumber, deseeded and finely sliced
- 1 medium red capsicum, finely sliced
- 1/4 small Chinese cabbage, finely shredded
- 1/2 cup coriander leaves
- 1/2 cup whole mint leaves
- 5x9-inch rice paper wrappers
Preparation
- In a large heat-resistant bowl, soak noodles in boiling water for 5 minutes. Separate noodles, drain and cut shorter.
- In a large bowl, combine noodles, carrot, cucumber, capsicum, cabbage, coriander and mint.
- Place 1 sheet of rice paper in warm water to soften. Carefully remove the paper and place it on a board covered with a clean tea towel.
- Add 1/3 cup filling and spread across the bottom. Fold the bottom end up, then the sides and wrap up tightly. Place on a plate and repeat with remaining ingredients to create 12 rolls.
Nutritional Information per Serving
- 32 Calories
- 10 mg Sodium
- 105 mg Potassium
- 7 g Carbohydrate
- 1 g Fiber
- 1 g Protein
Source: Australian Diabetes Council
Photo credit: stu_spivack on Flickr
Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.
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