Veggie Spring Rolls with Sunflower Dipping Sauce
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 spring rolls
Calories: 122 kcal
Ingredients
- 1 pkg. gluten-free pad Thai noodles
- 1 pkg. rice paper spring roll wrappers
- 1 carrot sliced into long, thin strips
- 1 red pepper sliced into long, thin strips
- 1 yellow pepper sliced into long, thin strips
- 1/4 small purple cabbage sliced into long, thin strips
- 1/4 head romaine lettuce sliced into long, thin strips
- Fresh mint
Sunflower dipping sauce
- 1/2 cup sunflower butter
- Dash turmeric powder
- 1 Tbsp. coconut aminos
- Juice of 1/2 lime
- 1/8 tsp. salt
- 1-1/2 Tbsp. PRI Liquid Honey
- 1 Tbsp. Bragg Apple Cider Vinegar
- Sesame seeds for dipping
Instructions
-
Cook noodles according to package directions.
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Prepare rice wrappers per package instructions by dipping in warm water.
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On flat surface, lay out wrapper and place about 2 Tbsp. noodles, several strips of each vegetable and 2 mint leaves in middle of wrapper. Fold sides inward and roll up. Repeat for 8 rolls.
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In small bowl, mix together all ingredients for dipping sauce until completely smooth.
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Fill another small bowl with sesame seeds.
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Serve spring rolls with bowls of dipping sauce and sesame seeds. If desired, use sharp knife to slice each roll into 4 pieces prior to serving.
Recipe Notes
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Nutrition Facts
Veggie Spring Rolls with Sunflower Dipping Sauce
Amount Per Serving
Calories 122
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Cholesterol 0.01mg0%
Sodium 88mg4%
Potassium 213mg6%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 3774IU75%
Vitamin C 63mg76%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.