Spring Rolls

Preparation:  20 min. Cooking: 0 min. Total: 20 min.
Recipe photo
  • 4 sheets nori
  • 12 peeled, deveined shrimp , halved lengthwise
  • 1 Cup carrots, grated
  • 1 Cup bean sprouts
  • 2 green onions , cut into 4 in.m lengths
  • 3 tsp peanuts , finely chopped (optional)
  • 2 tsp fresh mint
  • 2 tsp fresh basil , or cilantro leaves
  • 2 Tbsp teriyaki sauce , for dipping
Assemble all the ingredients; set aside. Place one sheet of rice in a bowl of warm water (110 ℉-120 ℉) for 10 seconds. It will continue to soften as you work with it. Carefully transfer to a linen towel. Divide remaining ingredients, except the teriyaki sauce. Arrange shrimp halves in the middle of the paper and add remaining ingredients on top. Roll up, folding in the ends burrito-style, as tightly as you can. Repeat with remaining ingredients and rice paper. Serve at room temperature with teriyaki sauce. One spring roll per serving as an appetizer.
Calories
59 Cal
Fat
1.3 g
Carbs
6.8 g
Protein
5.7 g
Fiber
1.8 g
Sugar
3.7 g
Cholesterol
32 mg
Sodium
410 mg


Nutrients

Fiber     1.8 g
Fat     1.3 g
Sugar     3.7 g
Carbs     6.8 g
Protein     5.7 g
Calories     59 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     0.6 g
Fat, Sat     0.2 g
Fat, Trans     0 g
Fat, Percent     20 %

Vitamins

Vitamin, K     24 mcg     20 %
Vitamin, A     7100 IU     240 %
Vitamin, B12     0.3 mcg     10 %
Niacin     1.4 mg     8.8 %
Riboflavin     0.1 mg     6.4 %
Vitamin, C     9.2 mg     10 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     7.5 %
Vitamin, E     0.8 mg     5.6 %
Panto, Acid     0.3 mg     5.8 %
Choline     23 mg     4.2 %
Thiamin     0.1 mg     5.1 %

Minerals

Calcium     33 mcg     3.3 %
Phosphorus     72 mg     10 %
Magnesium     25 mg     5.9 %
Copper     0.1 mcg     14 %
Fluoride     19 mcg     460 %
Zinc     0.7 mg     6.2 %
Cholesterol     32 mg     0.2 %
Sodium     410 mg     28 %
Selenium     7.3 mcg     13 %
Manganese     0.2 mg     2.7 %
Potassium     210 mg     4.6 %
Iron     1.2 mg     15 %