| Asian Veggie Wraps with
Ginger-Cilantro Dipping Sauce - Dietitian's Choice Recipe
|
|
 |
| Servings: 4 Category: Appetizer |
(570 ratings) |
|
|
Nutrition
Information:
Calories:
133
Protein:
4g
Carbs:
31 g
Fat:
0 g
Saturated Fat:
0 g
Sodium:
450 mg
Fiber:
2 g
|
Ingredients - 1 garlic clove, minced
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 4 teaspoons reduced sodium soy sauce (to reduce sodium in this recipe reduce the amount of soy sauce)
- 5 teaspoons rice wine vinegar
- 2 tablespoons tomato paste
- 1/4 cup cilantro, chopped
- Ingredients for wraps and filling:
- 8 rice spring roll wrappers
- 2 medium carrots, peeled and shredded
- 1 cup Napa cabbage, shredded
- Small handful of fresh mint, stems removed, chopped
- 1 celery stalk, thinly sliced
- 4 scallions, diagonally sliced
- 1 tablespoon soy sauce
Instructions - Whisk all sauce ingredients in a small bowl then divide sauce into small individual dipping bowls per person.
- Soften spring roll wrappers according to package instructions.
- In a medium-sized bowl, combine carrots, cabbage, mint, celery, scallions and soy sauce and mix thoroughly.
- Spoon equal amounts of vegetable mixture in the center of each wrapper. Fold bottom of wrap half-way over mixture then fold the left and right sides over the folded end, overlapping.
- Steam wraps in a vegetable steamer for about 5-7 minutes or until heated through then serve immediately. Serving Size: 2 wraps.
|
|
| Diet.com User Reviews
1-4 of 4 |
 |
|
|
|
|
