Low calorie spring rolls

5 Healthy Spring Roll Recipes

Enjoy these 5 different Healthy Spring Roll Recipes from vegetarian, protein packed, and even fruity spring rolls plus how to make a special spring roll dipping sauce for each one – these spring rolls are really fun, fresh, and super easy!

Warm and sunny spring and summer days always get me craving dishes that are light and full of fresh, seasonal veggies. They just make this insane heat a bit more bearable, you know?

When talking about such light meals, salads instantly come to mind. Whether it’s one of my Make-ahead Mason Jar salad recipes or this Chopped Thai Salad with Peanut Dressing, one cannot survive through the summer on salads alone. Well, I can’t at least.

Sorry, Salad, I still love you tons.

Enter the Spring Roll. If you’ve never had a spring roll, think of it like a bunch of your favorite fresh, crunchy veggies in a nice, thin rice wrapping paper. And, you get to dip it into delicious, savory sauce. Yum! What’s not to love?

Again, though — I need variety. So, I decided to gather all my favorite healthy spring rolls recipes in one place. From the crunchy veggie spring rolls to protein packed and spicy ones, but also fruity spring rolls. Not only that, I make a dipping sauce for each one of them.

HOW TO MAKE SPRING ROLLS

If you’ve ever wondered how to make spring rolls, the good news is it’s super easy. Just follow these easy steps and you’ll be in spring roll heaven in no time:

  1. First, you need to get the rice paper flexible for wrapping the spring rolls so dip one in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water.
  2. Then, lay the wrapper onto your work surface which should be clean and flat.
  3. Near the bottom of the spring roll in the center, lay out the veggies, protein, or fruit. If you want something to be visible on the outside of the spring roll (like sliced strawberries or shrimp lined up in a row, this should be the last ingredient for the filling.
  4. Fold the bottom of the spring roll over the end of the filling, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible.

See? Super simple and easy to make your own homemade spring rolls. You can also check out the step by step images above to see exactly how to fill a spring roll and also how to roll a spring roll.

TIP: Make sure to have all your ingredients cut and prepped BEFORE getting the spring roll wrapper wet. The longer the wrapper sits, the more flexible it gets and you want it to be sitting for just 30-60 seconds before you start to roll it op or it will get sticky and more difficult to roll.

WHAT IS RICE PAPER?

To make spring rolls, you’ll need to have rice paper which you can buy in a pack. The great thing about rice paper is they don’t have to be cooked to eat as long as they have been softened. That means you get a healthy wrapper that is free of oil and fats. All that’s in the wrapper is white rice flour, tapioca flour, salt, and water.

To get rice paper flexible for wrapping our spring rolls, dip the rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat. The rice paper will soak up the water and become soft and pliable in about 30 seconds which is the time you’ll put all your fillers onto the wrapper, before you start to roll.

Looking for where to buy spring roll wrappers (rice paper)? You can usually find rice paper in the Asian section of most supermarkets. You can get about a pack of about 30 wrappers for less than $3 so they are great for eating on a budget. You can also buy it here.

ARE SPRING ROLLS HEALTHY?

It’s all about the fillings. If you want to make your spring rolls super healthy, pack them up with fresh seasonal veggies. Just mix and match until you get the perfect flavor combo and use up all the fresh veggies. Fresh carrots, cucumbers, cabbage, and peppers work great in spring rolls. To make your spring rolls more a meal than just a light snack, add some lean protein, like shrimp or cooked chicken breast. Top off with some avocado slices and you’re ready to roll!

Like, literally.

Spring rolls are great because they can easily be made paleo, too. Just wrap them up in lettuce leaves or collard greens instead of rice paper. Although I love egg rolls, choosing spring rolls instead can cut out more than half the amount of calories and fat from your meal.

HOW LONG DO THE SPRING ROLLS LAST?

Spring rolls taste best when they’re fresh. But, you can definitely store the leftover spring rolls (if there are any) in the fridge for later. Just make sure you wrap each spring roll in plastic wrap and put them in an airtight container. The rice paper wrapper will dry out some in the fridge which will make the texture a little more rubbery, but the spring rolls will still be pretty great!

IDEAS FOR DIPPING SAUCES FOR SPRING ROLLS

Ah, the dips.

Just as with the spring roll fillings, you can totally go crazy here and dip the spring rolls into whichever sauce you like. If you’re trying to keep your sodium and processed foods intake in place (duh!), staying away from store-bought sauces is best. Fortunately, you can whip up your own delicious sauce in a matter of minutes anyway. Just scroll down and discover my 5 favorite dipping sauces for spring rolls and which spring roll recipes they go best with!

Now, are you ready to roll? 🙂

Rainbow Spring Rolls with Ginger Peanut Dipping Sauce

Eat the rainbow with my healthy Rainbow Spring Rolls packed with a bunch of fresh crunchy veggies. Add some spice by dipping them into my Ginger Peanut Sauce!

5 from 1 vote Rainbow Spring Rolls with Ginger Peanut Sauce Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Eat the rainbow with my healthy Rainbow Spring Rolls packed with a bunch of fresh crunchy veggies. Add some spice by dipping them into my Ginger Peanut Sauce! Categories: Appetizer, Clean Eating, Easy Dinner, gluten free, Lunch Difficulty: Easy Servings: 6 spring rolls Calories: 107 kcal Author: Lacey Baier Ingredients For the Rainbow Spring Rolls:

  • 6 rice spring roll papers
  • 1 red pepper, thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large bunch mint leaves
  • 1 large bunch cilantro
  • ¼ red cabbage, thinly sliced

For the Ginger Peanut Dipping Sauce:

  • 1/2 cup peanut butter
  • 1 1/2 tbsp low sodium soy sauce
  • 1 tbsp raw honey
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp chili paste
  • 1 tsp fresh grated ginger

Instructions For the Rainbow Spring Rolls:

  1. To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

  2. Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, fresh mint and cilantro, and thinly sliced red cabbage.

  3. Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Ginger Peanut Dipping Sauce:

  1. In a small bowl, combine the peanut butter, low sodium soy sauce, raw honey, freshly squeezed lime juice, chili paste, and fresh grated ginger.

  2. Stir until smooth. You can soften the peanut butter by microwaving for 10-15 seconds, if needed.

Nutrition Facts Rainbow Spring Rolls with Ginger Peanut Sauce Amount Per Serving (1 spring roll with sauce) Calories 107 Calories from Fat 61 % Daily Value* Fat 6.8g10% Saturated Fat 1.4g7% Sodium 123mg5% Carbohydrates 9.6g3% Fiber 3.9g16% Protein 4.9g10% * Percent Daily Values are based on a 2000 calorie diet.

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Cooked shrimp are one of my favorite protein choices and they make a great flavor and texture combo when paired up with veggies. Try this healthy Shrimp Spring Rolls recipe with a Spicy Almond Dipping Sauce and see for yourself!

5 from 1 vote Shrimp Spring Rolls with Spicy Almond Dipping Sauce Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Cooked shrimp are one of my favorite protein choices and they make a great flavor and texture combo when paired up with veggies. Try this healthy Shrimp Spring Rolls recipe with a Spicy Almond Dipping Sauce and see for yourself! Categories: Appetizer, Clean Eating, Dairy-Free, Easy Dinner Difficulty: Easy Servings: 6 rolls Calories: 105 kcal Author: Lacey Baier Ingredients For the Shrimp Spring Rolls:

  • 6 rice spring roll papers
  • 1 tbsp olive oil
  • 12 oz shrimp, deveined
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cucumber, thinly sliced
  • 3 carrots, thinly sliced
  • 6 leaves green leaf lettuce
  • 12 mint leaves

For the Spicy Almond Dipping Sauce:

  • 2 tbsp almond butter
  • 2 tsp hoisin sauce
  • 1 tsp Sriracha sauce
  • 1 tsp rice wine vinegar

Instructions For the Shrimp Spring Rolls:

  1. Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper. Once fully cooked and no longer transparent, remove from heat and allow to cool.

  2. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

  3. Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row.

  4. Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Spicy Almond Dipping Sauce:

  1. In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar.

  2. Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.

Nutrition Facts Shrimp Spring Rolls with Spicy Almond Dipping Sauce Amount Per Serving (1 spring roll with sauce) Calories 105 Calories from Fat 40 % Daily Value* Fat 4.4g7% Saturated Fat 0.5g3% Cholesterol 68.2mg23% Sodium 277.2mg12% Carbohydrates 7.4g2% Fiber 2.2g9% Sugar 3.4g4% Protein 10.3g21% * Percent Daily Values are based on a 2000 calorie diet.

Sesame Avocado and Cabbage Spring Rolls with Honey Miso Dipping Sauce

If you love avocados, you’ll definitely love my Sesame Avocado and Cabbage Spring Rolls. The sesame crusted avocados taste even better when wrapped in rice paper and dipped into my Honey Miso Sauce!

5 from 1 vote Sesame Avocado and Cabbage Spring Rolls with Honey Miso Sauce Prep Time 8 mins Cook Time 10 mins Total Time 18 mins If you love avocados, you’ll definitely love my Sesame Avocado and Cabbage Spring Rolls. The sesame crusted avocados taste even better when wrapped in rice paper and dipped into my Honey Miso Sauce! Categories: 30 Minute Meal, Appetizer, Clean Eating, Dairy-Free, Easy Dinner Difficulty: Easy Servings: 6 spring rolls Calories: 107 kcal Author: Lacey Baier Ingredients For the Sesame Avocado and Cabbage Spring Rolls:

  • 6 rice spring roll papers
  • 1/4 head red cabbage, thinly sliced
  • 1 bunch mint leaves
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1 avocado, sliced

For the Honey Miso Sesame Sauce:

  • 2 tbsp white or red miso paste
  • 1 tbsp water
  • 1 tsp raw honey
  • 1 tbsp rice wine vinegar
  • 1 tsp low sodium soy sauce
  • 1/2 tsp sesame oil

Instructions

  1. In a small mixing bowl, combine white sesame seeds with black sesame seeds and stir together. Dip the sliced avocado into the sesame seeds to coat.

  2. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
  3. Near the bottom of the spring roll in the center, lay out the sliced red cabbage, fresh mint leaves, and the sesame coated avocado slices

  4. Fold the bottom over the avocado, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Honey Miso Sesame Dipping Sauce:

  1. In a small bowl, combine the miso paste (it can be white or red), water, raw honey, rice wine vinegar, low sodium soy sauce, and sesame oil.

  2. Stir until fully incorporated.

Nutrition Facts Sesame Avocado and Cabbage Spring Rolls with Honey Miso Sauce Amount Per Serving (1 roll with dipping sauce) Calories 107 Calories from Fat 68 % Daily Value* Fat 7.6g12% Saturated Fat 1.2g6% Sodium 35.1mg1% Carbohydrates 8.7g3% Fiber 3.7g15% Sugar 2.9g3% Protein 3g6% * Percent Daily Values are based on a 2000 calorie diet.

Garlic Chicken Spring Rolls with Avocado Cilantro Dipping Sauce

Turn your favorite chicken recipe into a delightful low calorie, high protein spring roll filling! I also love to make an Avocado Cilantro Sauce with my Garlic Chicken Spring Rolls because the creamy avocado and garlic chicken go really well together!

5 from 1 vote Garlic Chicken Spring Rolls with Avocado Cilantro Sauce Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Turn your favorite chicken recipe into a delightful low calorie, high protein spring roll filling! I also love to make an Avocado Cilantro Sauce with my Garlic Chicken Spring Rolls because the creamy avocado and garlic chicken go really well together! Categories: Appetizer, Clean Eating, Easy Dinner, gluten free Difficulty: Easy Servings: 6 rolls Calories: 202 kcal Author: Lacey Baier Ingredients For the Garlic Chicken Spring Rolls:

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 1 cup cooked quinoa (optional)
  • 1 cucumber, thinly sliced
  • 6 leaves fresh iceberg lettuce
  • 6 rice spring roll papers

For the Avocado Cilantro Dipping Sauce:

  • 1 avocado, pitted and peeled
  • 1/2 cup plain greek yogurt
  • 1 cup unsweetened almond milk
  • 1 cilantro bunch
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tbsp lime juice

Instructions For the Garlic Chicken Spring Rolls:

  1. Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice.

  2. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
  3. Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).

  4. Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Avocado Cilantro Dipping Sauce:

  1. In a food processor or blender, combine avocado, greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice.

  2. Blend together until smooth. You can add a little more almond milk if it’s too thick.

Nutrition Facts Garlic Chicken Spring Rolls with Avocado Cilantro Sauce Amount Per Serving (1 roll with dipping sauce) Calories 202 Calories from Fat 84 % Daily Value* Fat 9.3g14% Saturated Fat 1.7g9% Cholesterol 33mg11% Sodium 180mg8% Carbohydrates 16.4g5% Fiber 3.4g14% Sugar 2.3g3% Protein 13.9g28% * Percent Daily Values are based on a 2000 calorie diet.

Kiwi Strawberry Spring Rolls with Honey Lime Dipping Sauce

These fruity Kiwi Strawberry Spring Rolls are a burst of flavor and are super addicting, especially when dipped into the Honey Lime Sauce. A perfect summer dessert!

5 from 1 vote Kiwi Strawberry Spring Rolls with Honey Lime Sauce Prep Time 5 mins Cook Time 5 mins Total Time 15 mins These fruity Kiwi Strawberry Spring Rolls are a burst of flavor and are super addicting, especially when dipped into the Honey Lime Sauce. A perfect summer dessert! Categories: Appetizer, Clean Eating, Dairy-Free, Dessert, Kid-Friendly Difficulty: Easy Servings: 6 spring rolls Calories: 85 kcal Author: Lacey Baier Ingredients For the Kiwi Strawberry Spring Rolls:

  • 6 rice spring roll papers
  • 1 mango, thinly sliced
  • 3 kiwi, peeled and diced
  • 1 1/2 cups strawberries, sliced

For the Honey Lime Dipping Sauce:

  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp raw honey
  • 1 lime, zested
  • 2 tbsp water, as needed

Instructions For the Kiwi Strawberry Spring Rolls:

  1. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

  2. At the bottom center, lay out the fresh mango, diced kiwi, and sliced strawberries (laid out in a row).

  3. Fold the bottom over the strawberries, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Repeat with the remaining ingredients.

For the Honey Lime Dipping Sauce:

  1. in a small bowl, combine, combine the freshly squeezed lemon juice, freshly squeezed lemon juice, raw honey, and lime zest, and stir together.

  2. If you find the flavor too strong or tart, you can dilute it with a little water.

Nutrition Facts Kiwi Strawberry Spring Rolls with Honey Lime Sauce Amount Per Serving (1 spring roll with sauce) Calories 85 Calories from Fat 5 % Daily Value* Fat 0.6g1% Saturated Fat 0.1g1% Sodium 4.1mg0% Carbohydrates 22.1g7% Fiber 3.5g14% Sugar 12.1g13% Protein 1.4g3% * Percent Daily Values are based on a 2000 calorie diet.

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Want to learn how to make easy chicken spring rolls that are fresh and rolled in rice paper? Check out our pictures and realize homemade spring rolls are super easy to make!

If you love fresh spring rolls and love eating them, you’ll have a blast making them homemade! So many folks want to know how to roll fresh spring rolls and always think it’s complicated or way too hard to manage. With a bit of planning and prepping by cutting up some veggies, you can have a feast with these chicken spring rolls. If you don’t like chicken then not a problem! This recipe is totally versatile and the possibilities are endless when it comes to the fillings. Our chicken spring roll recipe is super simple and if you eliminate the chicken, you have a delicious vegan or vegetarian roll for all your non-meat eating friends! Have friends who are pescatarian? Not a problem because you can substitute shrimp! Watch the video on how to roll these beauties and read our tutorial below with a bunch of photos. After that, you’ll be pro before you know it and can make a huge platter of these for your next party. People will go nuts cause everyone loves these easy to eat and healthy chicken spring rolls! And oh, the dip. Everyone loves our easy peanut dip for spring rolls. You can even serve the dip with so many other things besides spring rolls.

Spring Rolls are Easier than You Think. Watch the Video:

Dip the rice paper wrappers in warm water for about 5 seconds. Don’t over-soak the wrappers because this will tear the delicate rice paper. This makes the wrapper very flimsy, soft and hard to manage. When you dip the rice paper, it should still be slightly firm and still hold it’s shape. By the time you layer all your fillings, the rice paper will have become softer and perfect texture for rolling. For storing: you can make them a few hours ahead of time and cover them with plastic wrap to keep them soft. If you’re making a lot of rolls, lay plastic wrap between the layers of spring rolls so they don’t stick together.

Layer the filling on the 1/3 part of the rice paper closest to you. Leave enough free rice paper space to allow you to roll. Don’t overcrowd the rolls, don’t be a filling-hoarder and please don’t make them into “burritos”. If you add too much filling, you’ll tear the delicate soft rice paper and you’ll have a bad day. Let’s not do that. Make this experience fun by starting small with the fillings. Less is more people!

Here’s a Few of our Favorite Spring Roll Ingredients and Tools:

It can sometimes be hard to find good spring roll ingredients and tools. Here’s some of the favorites:

Three Ladies Rice Paper Wrappers – Love these wrappers. Easy to work with. Consistently one of the best wrappers we’ve found. Rice Paper Wrapper Water Bowl – The perfect bowl for dipping the rice paper at the table. These have been life changers when it comes to our spring roll parties. Easy for everyone to dip and takes up so much less table space. OXO Julienne Tool – This little tool makes julienning the carrots and other ingredients a breeze. Flying Lion Fish Sauce – This has been our house fish sauce for decades. Great stuff! We’ll use it to make our dipping sauces as well as marinades. Red Boat Fish Sauce – 100% all natural first press extra virgin Vietnamese fish sauce. A solid craft fish sauce producer. Koon Chun Hoisin Sauce – Our house favorite hoisin sauce. Great flavor. We use it to make a dipping sauce for spring rolls. Chicken Spring Rolls Recipe with Peanut Dip Prep Time 30 mins Cook Time 10 mins Total Time 40 mins Fresh herbs like basil or mint gives the roll a healthy and bright flavor. For the crunch factor, you can add raw carrots, celery, bell peppers or cucumbers. You can also make them vegan by eliminating the meat or make the pescatarian by adding shrimp! In regards to the dip, some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency. Course: Appetizer, Main Course, Side Dish Cuisine: Asian Servings: 8 servings Calories: 275 kcal Ingredients for the spring rolls

  • 2 pounds boneless chicken
  • 3 Tablespoons grape seed oil or vegetable oil
  • 3 cloves garlic , minced
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce or fish sauce (use Tamari for gluten free)
  • fresh basil , mint or other herbs
  • fresh lettuce , chopped or torn in small pieces
  • carrots , celery, cucumbers, daikon radish or bell peppers, cut into thin strips
  • rice paper , about 8 inches in diameter

for the Peanut Dip

  • 1/2 cup Hoisin
  • 1/4 cup Peanut Butter
  • 1/2 teaspoon sesame oil , or to taste
  • 2 teaspoons rice vinegar , or to taste
  • 1 teaspoon fresh lime juice , or to taste (optional)
  • chili hot sauce or Sriracha Sauce (optional)
  • about 1/2 cup water , or to preferred dip consistency

Directions

  1. Make the dip and set aside: In a bowl, combine all dip ingredients except the water together (hoisin, peanut butter, sesame oil, rice vinegar, optional lime juice, & optional chili hot sauce). Add water to the sauce until the consistency is what you like in a dip. If you’re making a very large batch, you can add all the ingredients in a blender for a smoother dip. But make sure to keep adding enough water to make it dip-able.
  2. For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow to marinade for about 20 minutes.
  3. Heat frying pan on medium high heat and cook chicken until fully cooked through and nice crispy outside edge. Slice in chicken in thin slices, about 1/4-1/2 inch wide for rolling.

Making the rolls:

  1. Gather chicken, vegetables, herbs, rice paper, board or surface to roll on, and a large bowl of warm water (about bath temperature).

  2. Gently dip each rice paper wrapper in warm water for a few seconds until damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (about 5 seconds, depending on wrappers and water temp.), begin to add the fillings.
  3. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables. (Make sure to layer the lettuce first so it will help keep the firmer vegetables from poking through the rice paper.)

  4. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
  5. Serve immediately with hoisin peanut dip, or cover with plastic wrap to eat a few hours later.

Low Calorie Spring Roll Recipe

A few weekends ago I was at a dinner party thrown by our friend Shei Lu. It was a lot of fun, not only because of the great company, but also because Shie Lu had us help her in the kitchen.

That night I learned how to make two new dishes. One, fresh spring rolls, a healthy appetizer. The other, (chocolate ganache), not as healthy although it’s super delicious and a great accompaniment to raw strawberries (which are very healthy).

Great For Bodybuilders and Dieters

Each spring roll nets you about 60 calories so they are great if you’re trying to lose fat. Bodybuilders out there could substitute a couple of these for rice as a taste treat to break up the monotony. You’d probably want to skip the sauce as it does contain sugar and go easy on the sesame oil and soy sauce in the vermicelli noodles.

A spring roll meal fit for a bodybuilder

Here’s the recipe for spring rolls (I added tofu but you could make it with vegetables alone (which is how we made it with Shei Lu) or you could replace the tofu with cooked and peeled shrimp (or prawns for the Aussies out there).

INGREDIENTS:

1 package of clear edible rice paper (I found a good supply at my local Korean market)

1 package of firm tofu (I used the Trader Joe’s organic sprouted tofu) cut into rectangles about the size of a little finger

1 bunch of fresh cilantro (or coriander for the Australians) finely chopped

2 cucumbers sliced into straws (julienne)

1 large carrot sliced like the cucumbers

1 mango peeled, de-seeded and sliced like the cucumbers

1 package of vermicelli rice noodles cooked according to package directions, drained and cooled

a splash of sesame oil

a splash of soy sauce

INGREDIENTS FOR THE SAUCE:

1/4 cup rice vinegar

1/4 cup sugar

finely sliced chili

diced garlic and coriander

DIRECTIONS:

1. Add a splash each of soy sauce and sesame oil to the cooked and drained rice vermicelli noodles, toss until noodles are all covered evenly and set aside

2. Dip a round of rice paper into a flat pan of clean water. Let it soak until it’s soft then with both hands carefully lay it on a clean surface

Lift soaked rice paper gently from water

3. On one edge, lay some chopped cilantro then place a rectangle of tofu (or some shrimp) and some carrot, cucumber and mango then the vermicelli noodles on top

Lay cilantro, tofu, vegetables and noodles

4. Roll the rice paper wrapper, tucking in the sides until you have a neat package that doesn’t fall apart. Lay it on a serving dish

Roll the rice paper package carefully

5. Continue with this until you have used your ingredients. If you have left overs, cover and refrigerate to make more spring rolls later.

FOR THE SAUCE:

Put the rice vinegar into a bowl along with the sugar. Beat until the sugar is fully dissolved then add the chili, garlic and cilantro

Serve the spring rolls with the sauce to dip. Don’t expect to store left-overs as they tend to go hard in the refrigerator. They really are best freshly made.

For added fun, have your guests help with making their spring rolls.

I hope you enjoy them as much as we did.

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It is a fact that I have a minor obsession with Shrimp Spring Rolls. While I love the roll itself, I am mostly just looking for a vehicle for that delicious peanut dipping sauce they come with! Sooooooo GOOD.

Light, fresh, doesn’t involve cooking….perfect for a hot summer’s day lunch. Never thinking that it would be a feat I could conquer, for months, I toyed with the idea of trying to make my own Shrimp Spring Rolls. If I was able to do this, I would be able to have an endless supply of them, readily available at my whim.

It was worth a shot.

So I got to work and did my best to recreate a healthier, Weight Watchers Shrimp Spring Roll Recipe that would satisfy my craving, yet still be low in Points.

While my rolling and display skills may not be on par with professional Shrimp Spring Roll Maker Guys, the flavor profile I established was on point!! They were absolutely delicious. And the peanut lime dipping sauce was just as tasty as I hoped and prayed it would be.

These light, fresh, low calorie Shrimp Spring Rolls make me super happy, and I make them much more often than I care to admit.

5 from 1 voteSHRIMP SPRING ROLLS WITH PEANUT LIME DIPPING SAUCE Prep Time 25 mins Total Time 25 mins A perfect and delicious summer Weight Watchers lunch idea, these Shrimp Spring rolls are fantastic. Fresh, light, filling and very low calorie, you definitely get a mouthful of wonderful flavors in this healthy recipe. And the peanut lime dipping sauce is to die for! Servings: 6 servings Calories: 186 kcal Ingredients

  • 12 oz cooked shrimp (tail off)
  • 12 rice paper spring roll wrappers
  • 2 cups romaine lettuce (chopped)
  • 1 medium carrot (cut into matchsticks)
  • 1 medium cucumber (peeled and cut into matchsticks)
  • 1/4 cup cilantro (finely chopped)
  • 1/3 cup fresh mint (finely chopped)
  • 4 tbsp Better’n Peanut Butter
  • 1 tbsp toasted sesame oil
  • 1/4 cup reduced sodium soy sauce
  • 2 garlic cloves (minced)
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • Juice from 1/2 a small lime
  • 1/2 tbsp lime zest

Instructions

  1. In a small bowl, whisk together the Better’n Peanut Butter, lime juice, lime zest, soy sauce, rice vinegar, sugar, garlic cloves and sesame oil. Set aside.
  2. Fill a shallow bowl with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened.
  3. Assemble spring rolls: lay one wrapper flat, and in the center lengthwise, place some lettuce, mint, cilantro, carrot, cucumber, and about 3 shrimp. Fold the long edge of the wrapper over ingredients. Then fold in ends and continue rolling wrapper lengthwise. Place seam side down on a plate. Repeat with remaining wrappers.
  4. Serve with dipping sauce.

Recipe Notes

Entire recipe makes 6 servings

Serving size is 2 shrimp spring rolls and 2 tbsp dipping sauce

Each serving = 4 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts SHRIMP SPRING ROLLS WITH PEANUT LIME DIPPING SAUCE Amount Per Serving Calories 186 Calories from Fat 41 % Daily Value* Total Fat 4.5g 7% Saturated Fat 0.6g 3% Cholesterol 119mg 40% Sodium 568mg 24% Potassium 389mg 11% Total Carbohydrates 12.5g 4% Dietary Fiber 2g 8% Sugars 2.4g Protein 16g 32% Calcium 6% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.

21 Healthy Spring and Summer Rolls That Are Surprisingly Easy to Make

11. Nutty Power Summer Rolls

Most summer rolls are stuffed with rice noodles, but these go for soba for a heartier take. Paired with chewy smoked tofu and crispy veggies, and wrapped with a creamy almond butter dressing, they pack practically every texture into one bite.

12. Sweet Potato Spring Rolls With Sesame Ginger Dipping Sauce

Spiralized sweet potato gives these rolls a bit of bulk with some healthy carbs, while tofu adds filling protein and avocado provides healthy fat. Plate enough of these and they actually make a satisfying main meal.

13. Vegan Summer Rolls With Peanut Dip

Between the sauce and the filling, many summer roll recipes tend to call for a lot of ingredients. This one, with a simple veggie filling and a peanut-buttery sauce, calls for just six basic components, keeping flavors clean and hands-on work easy.

14. Quinoa Spring Rolls With Cashew Dipping Sauce

If you’re tired of salads but know you still need to eat your veggies, just package them differently. These spring rolls pair them with quinoa, wrap ’em in rice paper sheets, and serve them with a creamy cashew dipping sauce instead of dressing. All the nutrients of a salad but way more fun.

15. Teriyaki Soba Noodle Spring Rolls

Another soba noodle spring roll recipe, this one is pretty much the appetizer version of teriyaki noodles. The homemade sauce not only cuts way down on the added sugar count, but it also gives you the opportunity to use wheat-free tamari sauce and make these completely gluten-free.

16. BLT Summer Rolls With Avocado Dipping Sauce

Have your BLT and eat it too with this lighter (and gluten-free!) version of the lunchtime favorite. With thin rice paper sheets replacing the thick slices of bed, you can really savor the crispy bacon filling. If you want to make it even lighter, swap out the crème fraîche in the dipping sauce for yogurt instead.

17. Apple Peanut Spring Rolls

The fruit and nut vibe here is unusual, but it’s a fantastic way to switch things up. The blogger recommends adding chopped peanuts to the filling for extra crunch factor; we concur.

18. Mushroom Rice Paper Rolls

Most of the time fresh summer roll fillings are cold and raw. These heat things up a bit, with warm sautéed mushrooms nestled inside the rice paper sheets. The ‘shrooms do a great job of soaking up the thick soy sauce so that the rolls don’t get soggy, and the result is an irresistible mouthful of umami flavor.

19. Squash Spring Rolls With Maple Dijon Dipping Sauce

With squash, kale, and pears in the ingredient list, these rolls are like little wrapped fall salads. The cashew-based dipping sauce hardly needs any added sugar; just a touch of maple syrup is enough.

20. Easy Veggie Spring Rolls With Spicy Coconut Curry Sauce

Fresh spring rolls are a great way to downsize a richer, heavier main dish. These are a great example. You get all the flavors of a coconut curry—but in dipping sauce form rather than as an entrée—while fresh veggies take the place of rice.

21. Vegan Rice Paper Rolls With Mandarin-Tahini Dipping Sauce

A fresh squeeze of mandarin orange juice gives the dipping sauce a hint of sweetness without adding any sugar whatsoever. It does a great job of cutting the tahini that forms the base of the sauce and goes perfectly with the mint leaves in the rolls.

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