Spring Rolls

3 Reviews
100% would make this recipe again

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

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Ingredients

1/3 cup orange juice 2.9 fl.oz
2 tbsp honey 1.5 oz
4 tbsp wheat-free soy sauce 2 fl.oz
4 tsp sesame seed oil 0.7 fl.oz
1 avocados, ripe but still firm 6 oz
1 tsp extra virgin olive oil 0.2 fl.oz
1 clove garlic, finely chopped
1/2 tsp gingerroot, finely chopped 0.1 oz
2.7 oz rice sticks (noodles)
16 rice paper 1.1 oz
1 carrots, julienned (about the length of the rice paper) 3.5 oz
1 cucumbers, medium size, julienned (about the length of the rice paper) 8.9 oz
4 green onions/scallions, julienned
1/2 x 14 oz can (nt wt) hearts of palm, rinsed and cut into julienne
2 cups baby spinach, arugula or lettuce leaves 1.2 oz
1 mangoes, julienned [optional] 11 oz
16 leaves fresh mint, minced 0.1 oz
3 tbsp fresh cilantro [optional] 0.3 oz
ground pepper to taste [optional]
1 pinch salt [optional]
8 shrimp, medium-large, halved lengthwise [optional] 2.9 oz

Method

  1. Prepare the sauce: heat the first 4 ingredients over low heat for a uniform sauce. Cool before serving.
  2. Prepare the 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

per 1 serving (140 g)

Amount

% Daily Value

Calories

120

Fat

5 g

7 %

Saturated 0.7 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

340 mg

14 %

Carbohydrate

19 g

6 %

Fibre

3 g

10 %

Sugars

6 g

Net Carbs

16 g

Protein

2 g

Vitamin A

22 %

Vitamin C

17 %

Calcium

3 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Manganese, Vitamin A
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin B6, Vitamin C, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits ½
Vegetables ½
Meat and Alternatives 0
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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