Cold Vegetarian Spring Rolls
40 mins (prep 20, cooking 20)
15 ingredients
16 servings
After trying several recipes for vegetarian spring rolls (all good) I came up with this combination that I like best. Although they're at their very best fresh, they also keep and pack well, making this a nice alternative to packing a salad for lunch. I also like to add cooked shrimp or fake crab to these - but then, of course, they aren't vegetarian anymore.

Categories:  <-60-mins , time-to-make ,
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Serving Size (12.18 g)
Servings 16
Amount per Serving
Calories 33.62 Calories from Fat 14.31
% Daily Value *
Total Fat 1.59g 39.06%
Saturated Fat 0.18g 14.4%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 67.41mg 44.94%
Total Carbohydrate 4.22g 22.49%
Dietary Fiber 0.78 g 49.69%
Sugars 0.86 g %
Protein 1.72g 55.02%
Vitamin A 432.53IU% Vitamin C 41.91mg%
Calcium 92.43mg% Iron 3.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red chile paste, medium carrots, medium cucumber, chinese cabbage