Spring Rolls

Spring Rolls

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

8 servings
Preparation 40 min
Cooking 10 min

150 calories per serving 


Ingredients

1/3 cup orange juice   85 mL
2 tbsp honey   45 g
4 tbsp wheat-free soy sauce   60 mL
4 tsp sesame seed oil   20 mL
1 avocados, ripe but still firm   170 g
1 tsp extra virgin olive oil   5 mL
1 clove garlic, finely chopped    
1/2 tsp gingerroot, finely chopped   2 g
80 g rice sticks (noodles)    
16 rice paper   30 g
1 carrots, julienned (about the length of the rice paper)   100 g
1 cucumbers, medium size, julienned (about the length of the rice paper)   260 g
4 green onions/scallions, julienned   60 g
1/2 can (398 mL size) hearts of palm, rinsed and cut into julienne    
2 cups baby spinach, arugula or lettuce leaves   35 g
1 mangoes, julienned [optional]   300 g
16 leaves fresh mint, minced   5 g
3 tbsp fresh cilantro [optional]   6 g
  ground pepper to taste    
1 pinch salt [optional]   0.1 g
8 shrimp, medium-large, halved lengthwise [optional]   80 g

Method

  1. Sauce (ingredients no. 20 to 23): heat all the ingredients over low heat for a uniform sauce. Cool before serving.
  2. Rolls: Purée the avocados, add olive oil, garlic, ginger and a dash of pepper.
  3. Cook the rice sticks in water (3 to 5 minutes) and cut them about the same length as the rice paper.
  4. Place a clean, damp but well-wrung dish towel on a chopping board.
  5. Plunge 2 rice papers into a bowl of lukewarm water, one after the other, until they become soft.
  6. Gently take out both the papers and lay one on top of the other on the towel. On the entire left half of the double rice paper, spread 1 or 2 leaves of Boston lettuce or baby spinach. Spread a bit of avocado mixture on the lettuce. Top this with a little bit of all the ingredients except the shrimps. Be careful not to add too much, so you can roll it properly.
  7. Season lightly with salt and pepper and gently roll to form a tight roll. Just before the last half-turn, place 2 half-shrimps so that the outer parts of the shrimp are visible through the double rice paper (that gives a nice decorative touch). Repeat the steps to make more rolls.
  8. Wrap the rolls in plastic film and store in the refrigerator in a plastic container.
  9. Just before serving, cut the rolls in half, diagonally. Your guests will simply have to pour sauce on the rolls as they like.

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

5 g

8 %

Saturated 0.5 g
+ Trans 0 g

4 %

Cholesterol

20 mg

Sodium

360 mg

15 %

Carbohydrate

24 g

8 %

Fibre

3 g

12 %

Sugars

10 g

Protein

4 g

Vitamin A

25 %

Vitamin C

30 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Trans Fat
Low :
Cholesterol, Saturated Fat
Source of :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of :
Folacin, Manganese
Excellent source of :
Vitamin A, Vitamin K
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Vegetables | First courses/Appetizers | Halal | Heart-healthy | Low Cholesterol | Low Saturated Fat | Asian

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