Lunch

Vegetable Spring Rolls is for Lunch.

Vegetable Spring Rolls takes 15 minutes to prepare.

Vegetable Spring Rolls takes 3 minutes to cook.

Vegetable Spring Rolls makes 1 servings.

The ingredients for Vegetable Spring Rolls are:

3 serving spring roll skin (by LINDSEYBLUE)
.5 cup Chinese Noodles, cellophane or long rice (mung beans), cooked
1 tbsp Hoisin Sauce
0.1 cup slices Cucumber (with peel), julienned
0.1 cup, chopped Carrots, raw, julienned
0.1 cup Daikon Radish (by BARBLEERN), julienned
.1 cup Bell Pepper, Orange (by GGM007), julienned
1 inner leaf Romaine Lettuce (salad), julienned
1 serving Green Onion (fresh-1 stalk), julienned
0.25 cup Tofu, firm, baked, cut into thin strips

Here is how you make Vegetable Spring Rolls:

Soak spring roll wrapper in hot water for about a minute, and spread onto a plate. Assemble ingredients in a small rectangle shape at the bottom of the wrapper, and fold into roll. Place rolls seam-side down on serving dish, or eat immediately.Serving Size: makes 3 spring rolls (one serving)Number of Servings: 1Recipe submitted by SparkPeople user AWAHL08.

The nutritional information for Vegetable Spring Rolls is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 445.8

• Total Fat: 3.3 g
• Cholesterol: 0.5 mg
• Sodium: 330.5 mg
• Total Carbs: 95.7 g
• Dietary Fiber: 2.8 g
• Protein: 9.2 g

Vegetable Spring Rolls is Asian cuisine.

The dietary needs meet for Vegetable Spring Rolls is Vegan