Healthy Lunchbox Recipes: Vegetable Spring Rolls with Lightened Up Peanut Sauce
Servings 1
Calories 238kcal
Ingredients
- 2 brown rice wrappers
- ½ cup matchstick sliced carrots
- ½ mini cucumber sliced
- ½ cup slices each sweet red & yellow pepper
- 4 butter lettuce leaves
- optional: fresh mint leaves lime wedges
Lightened Up Peanut Sauce
- 2 tablespoons powdered peanut butter
- 3 tablespoons water
- 1 teaspoon brown rice vinegar
- 2 teaspoons toasted sesame oil
Instructions
- Lay a clean dish towel down on your work surface to lay the rice wrapper once softened.
- In a large bowl wide enough to not crack or break the rice wrapper, fill it with warm water and place one wrapper into the water.
- Let it sit for a few seconds, once you see it softened a bit, flip it over and let it sit for a few more seconds. Once it looks soft and pliable, gently lift it out of the water and place directly onto the clean towel.
- Lay 2 pieces of lettuce, ½ cup of carrots sticks. ½ of the sweet peppers, ½ of the cucumber sticks and 2 pieces of fresh mint if desired.
- Fold over lengthwise then fold up each side and roll over until sealed. Let it sit while you soften another wrapper in the warm water.
- Once the second wrapper is soft and pliable lay it on the towel and place the stuffed spring roll right onto the middle of the wrapper.( 2 wrappers will hold the filling in better than 1 when making it for the next day.)
- Roll up sides and ends and do the same procedure to make a second spring roll.
- Slice in half and enjoy immediately or refrigerate until ready to serve.
- Mix the sauce ingredients together and keep refrigerated until ready to serve.
- Stir the sauce ingredients well before pouring over the halved spring rolls.
Notes
Weight Watchers PointsPlus: 6* for both rolls and sauce
Nutrition
Serving: 2g | Calories: 238kcal | Carbohydrates: 33.7g | Protein: 6.9g | Fat: 10.6g | Saturated Fat: 1.6g | Sodium: 184mg | Fiber: 6.8g | Sugar: 10.1g