Veggie Spring Rolls

Veggie spring rolls with duck sauce

It’s now spring, and whenever it starts changing from the colder months to the warmer months I notice a change in my appetite. I tend to have a lighter appetite and eat things that have less carbs in them. These spring rolls are a great option if you are feeling the same way or want to cut back on carbs!

The filling in these spring rolls contain Loprofin rice, avocado and carrots, but it is super easy to change it up. I’ve made it before with cucumbers as well. If you can have more phe, feel free to swap the low protein rice with some sushi rice! I definitely want to try to make a few other recipes similar to this in the future. I have some ideas for creating a fruit version of this. If you have any suggestions for other spring roll ideas, comment below!

If you’ve never worked with rice paper before, don’t freak out! It’s super easy, but you just need to be careful with it since it is fragile. To soften the paper, all you need to do is soak the sheet in water for about 15-30 seconds. I use a frying pan to do this. I put enough water in the pan to soak the rice sheet with, and it works perfectly. Once it becomes soft, take if out and lay it on a flat surface. After that, just add the filling and roll it up. When rolling it up, be gentle as the sheet can sometimes rip when folding over the filling. 

I served these springs rolls with duck sauce. If you are not PKU or can tolerate more phe, I would also suggest using a peanut sauce with these. Get creative with your dipping sauces! If you have any suggestions for other wraps with rice paper, comment below!

Ingredients:

Veggie spring rolls with duck sauce

2 sheets of rice paper

¼ cup avocado (38g)

1 tbsp.  carrots (22g)

sriracha sauce to taste

¼ cup cooked low protein rice (59g)

Servings per recipe: 2 servings

Serving size: 1 spring roll

Phe per serving: 45mg per roll

Directions:

1. First prepare spring roll fillings. Cut avocado into long pieces. Use shredded carrots, or cut carrots into long, skinny pieces.

2. Take 1 rice paper and soak in water for 15-30 seconds until rice paper is soft.

3. Lay rice paper on a flat surface. Place half of the rice in the center of the paper, then lay avocado and carrots on top. Drizzle with sriracha sauce.

4. To wrap the spring roll, lift the paper from the bottom and fold up to cover the fillings. Then fold the two sides in, and roll until the entire wrap is covering the fillings.

5. Serve with dipping sauce of your choice and enjoy!