Vegetable Spring Rolls (Diabetic-Friendly)
Servings: 4 (makes 8 rolls)
Prep Time: 15 minutes
Cook Time: 10 minutes
Calories: ~100 per roll
Ingredients
1 cup shredded cabbage
1 cup shredded carrots
2 green onions, finely chopped
1 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
8 rice paper sheets
1 egg (for brushing, optional)
1 tsp sesame seeds (optional, for garnish)
Instructions
Prepare Filling:I n a large bowl, mix cabbage, carrots, green onions, salt, and pepper.
Stir-fry the mixture in olive oil for 2-3 minutes until slightly tender. Let it cool.
Assemble Rolls: Soften rice paper sheets in warm water for 5 seconds.
Place 2 tbsp of filling on each sheet, roll tightly, and seal edges.
Bake or Pan-Fry: Preheat oven to 375°F (190°C). Place rolls on a lined tray.
Optional: Brush with egg wash for crispness and bake for 10 minutes, flipping halfway.
Serve: Enjoy as a snack or appetizer. Pair with a sugar-free dipping sauce like soy sauce or chili garlic.
Diabetic-Friendly Tips:
Use minimal salt and rely on spices or herbs for flavor.
Avoid frying; baking or air-frying keeps it light and healthy.
Opt for rice paper over high-carb alternatives like pastry sheets.
