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Fresh Rainbow Rolls with Almond Shallot Sauce
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30 minutes
4
Adjust servings
Each serving is 2 to 3 individual rainbow rolls.
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
rice paper wrapper
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 96.0% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 13.8% of RDA
• Calories: 27.4% of RDA
• Carbs: 20.7% of RDA
• Fat (total lipid): 44.5% of RDA
• Fiber: 33.6% of RDA
• Fructose: 1.9% of RDA
• Protein: 12.0% of RDA
• Sodium: 96.0% of RDA
• Sugar: 25.5% of RDA
• Vitamin A (IU): 133% of RDA
• Vitamin B6: 15.5% of RDA
• Vitamin C: 28.8% of RDA
• Iron: 9.2% of RDA
• Magnesium: 34.4% of RDA
• Manganese: 20.8% of RDA
• Niacin: 15.1% of RDA
• Potassium: 21.3% of RDA
• Zinc: 11.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
12
sheets
Also known as "spring roll wrappers". These usually come in a package of 16 to 50 sheets.
 
1
cup
thinly sliced.
 
1
whole
julienned.
 
1
whole
julienned.
 
1
whole
sliced.
 
1
cup
fresh leaves.
 
1
cup
 
1
cup
 
1/2
cups
 
3/4
cups
 
1
tbsp
 
1
tbsp
gluten-free if you prefer.
1
tbsp
 
1/2
tsp
more for taste.
 
1
tbsp
 
1/2
tsp
diced (optional).
 
 
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PREPARATION
1.
Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.
2.
Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. Two at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water.
3.
Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.
4.
In a blender combine all ingredients for almond dipping sauce and process 10-20 seconds until very creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Tree Nut Free!
 
A tree nut-free variant of this recipe can be made. Just substitute sunflower seed butter for almond butter.
3.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 547
Protein 13.5 g
Carbohydrates 57.0 g
Iron 1.74 mg
Fiber 9.41 g
Calcium 138 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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