Making spring rolls is a fun way to get your kids more involved with loving vegetables. Let them sub in their favorite greens or try interesting combinations of crunchy salad vegetables. Bamboo shoots, rice paper wrappers, and bean sprouts can usually be found in the Asian section of your local grocery store. For added or variety flavor, play around with adding a combination of fresh herbs such as mint, cilantro or Thai basil.
Tip: The sauce is best served warm—being made with fruit preserves, it will gel once it cools down far enough.
- ½ cup bamboo shoots, shredded
- 2 carrots, cut into matchsticks
- 2 cucumbers, cut into matchsticks
- 1 cup bean sprouts
- 2 cups finely chopped Napa cabbage
- 10 (6") rice paper wrappers
- ½ cup sugar-free apricot preserves
- ¼ tsp. sesame oil
- 1 Tbsp. low-sodium soy sauce
- ½ tsp. hot pepper sauce
- In a large bowl, toss bamboo shoots, carrots, cucumbers, bean sprouts, and cabbage. Divide into 10 equal portions.
- Soak one rice paper in warm water until softened, about 30 seconds. Lay the rice paper on a clean, flat surface. Place one portion of the vegetable mixture in the center of the rice paper. Fold the left and right sides into the middle until almost touching. Roll paper from the bottom to form a roll. Repeat for remaining rice papers.
- To make sauce, whisk together the sauce ingredients in a small saucepan over high heat. Bring to boil, stirring constantly, until well combined (2 minutes). Serve cold spring rolls with warm sauce for dipping.
|Amount per serving|
|% Daily Value*|
|Total Fat 0.5g||1%|
|Saturated Fat 0g||1%|
|Trans Fat 0g|
|Polyunsaturated Fat 0g|
|Monounsaturated Fat 0g|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 5.5g||20%|
|Total Sugars 5g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 2g|
|Vitamin D 0mcg||0%|
|Vitamin A 278.5mcg||30%|
|Vitamin C 22.2mcg||25%|
|Vitamin E 0.4mg||2%|
|Vitamin K 43.7mcg||35%|
|Vitamin B6 0.2mg||10%|
|Vitamin B12 0mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cucumber, Bok Choy, Sugar Free Apricot Preserves (water (ingredient Not In Regular Preserves), Apricots (adds A Trivial Amount Of Sugar), Polydextrose (ingredient Not In Regular Preserves), Maltodextrin (ingredient Not In Regular Preserves), Fruit Pectin, Citric Acid, Locust Bean Gum (ingredient Not In Regular Preserves), Natural Flavor (ingredient Not In Regular Preserves), Potassium Sorbate (preservative), Sucralose (non Nutritive Sweetener)(ingredient Not In Regular Preserves), Calcium Chloride (ingredient Not In Regular Preserves), Yellow 5 (ingredient Not In Regular Preserves), Yellow 6 (ingredient Not In Regular Preserves)), Carrots, Bean Sprouts, Rice Paper Wrapper (tapioca Flour, Rice Flour, Salt), Bamboo Shoots, Low Sodium Soy Sauce (water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1/10th Of 1% As A Preservative), Hot Pepper Sauce (distilled Vinegar, Red Pepper, Salt), Sesame Oil.
For all the benefits of the plant-based diet, and especially for those on a vegetarian diet, there is still one very important consideration, which is the lack of B12. Our bodies can’t produce B12, the essential, water-vitamin found mostly in meat and dairy foods, and therefore we must seek it in our diet. For those on a plant-only diet, there are many fortified foods and supplements available to help them meet their B12 needs. This raises the question as to how easy it is to become deficient in B12 and whether supplements and fortified foods are an adequate replacement.