Spring Rolls With Chili Lime Dipping Sauce

UCD recipe Spring Rolls With Chili Lime ingredients image

Spring Rolls With Chili Lime Dipping Sauce

Whip up these super-fresh spring rolls faster than you can order takeout! In 15 minutes you’ll have both the rolls and the sauce ready to go.

  • Serving size: 1 roll

  • PROTEIN per serving: 0.8 g*

  • CALORIES per serving: 69

  • Total FAT per serving: 1 g

  • Total CARBS per serving: 14 g

  • Number of servings: 4

  • Time to prepare: 15 minutes

*Protein amount may differ depending on the brands that are used.



Spring Rolls

  • 4 pieces of rice paper

  • 1 large bowl of warm water

  • 1/2 cup carrots, cut into thin strips

  • 1/2 cup cabbage, cut into thin strips

  • 1/2 cup red peppers, cut into thin strips

  • 1/4 cup cilantro, minced

Chili Lime Dipping Sauce

  • 4 tbsp lime juice

  • 4 tbsp rice vinegar

  • 4 tbsp water

  • 2 tbsp sugar

  • 1 tsp red chilis, chopped

  • 1 scallion, finely chopped

  • 1 tsp sesame oil


Spring Rolls

  1. Dip a piece of rice paper into warm water to soften. Lay the paper flat on a damp towel. Arrange 1/4 of the carrots, cabbage, red peppers, and cilantro on the bottom half of the rice paper.

  2. Fold the right and left sides of the paper over the vegetables, then roll the paper up tightly from bottom to top. Place the roll seam-side down on a serving platter.

  3. Repeat until you have used all 4 pieces of rice paper and all of the veggies.

Chili Lime Dipping Sauce

  1. In a medium bowl, combine the lime juice, rice vinegar, water, sugar, red chilis, scallion, and sesame oil. Let the sauce stand at room temperature before serving. Store extra sauce in the refrigerator.

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