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Sriracha Soy Vegetable Spring Rolls
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Fresh spring rolls are filled with stir fried sriracha soy vegetables for a simple, healthy, gluten free & vegetarian Asian appetizer.
Course
Appetizer
Cuisine
Chinese
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Servings
8
spring rolls
Calories
103
Author
Whitney Bond
Ingredients
Vegetable Spring Rolls
1
tsp
sesame oil
3
cloves
garlic
minced
1
tbsp
fresh ginger
peeled & minced
1
red thai chili
minced
2
cups
chinese broccoli
chopped
2
cups
baby bok choy
chopped
2
small japanese eggplants
diced
½
zucchini
diced
2
tbsp
soy sauce
tamari for gluten free
1
tbsp
sriracha
2
tbsp
fresh cilantro
chopped
2
tbsp
fresh thai basil
chopped
8
spring roll rice wrappers
Sweet & Spicy Dipping Sauce
¼
cup
soy sauce
tamari for gluten free
1
tbsp
sriracha
1
tbsp
brown sugar
Instructions
Add the sesame oil to a wok or large skillet over medium-high heat.
Add the garlic and ginger.
Sauté 1-2 minutes, then add the thai chili and broccoli.
Sauté 3-5 minutes, then add the bok choy, eggplant and zucchini.
Sauté 1-2 minutes then add the sriracha and soy sauce.
Sauté 2-3 minutes, then add the thai basil and 1 tbsp of the cilantro.
Remove from the heat and set aside.
Allow to cool for 10 minutes.
Dip each soy wrapper in a large bowl of water for 2-3 seconds.
Remove and fill with the stir fried vegetables.
Top with the additional cilantro.
Wrap each roll up.
Sweet & Spicy Dipping Sauce
Whisk all of the ingredients together.
Serve on the side of the spring rolls for dipping.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
879
mg
|
Potassium:
278
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1480
mg
|
Vitamin C:
40.3
mg
|
Calcium:
61
mg
|
Iron:
1.5
mg