Weight Watchers Vietnamese Spring Rolls

These Spring Rolls are a refreshing weight watchers friendly recipe.

Traditionally spring rolls comprise four elements: rice paper wrappers, vermicelli noodles (which we’ve omitted due to the varied Weight Watchers points), fillings (consisting of vegetables, aromatic herbs, and proteins), and peanut sauce.

In our Weight Watchers version, we’ll make an adaptation of the classic peanut sauce that accompanies these rolls, keeping them vegetarian friendly for now, but feel free to add any lean protein of your choice.

Vietnamese spring rolls are assembled by placing the soaked rice paper on a flat surface, adding the desired fillings in the center, folding the bottom edge over the fillings, then folding in the sides before rolling it up tightly into a cylinder. The moistened rice paper easily adheres to itself, creating a seamless and secure seal.

These spring rolls are great as a starter or a side dish; they’re perfect for spring, being refreshing and colorful.

Why you should try Rainbow Fresh Spring Rolls

1. Spring Rolls are the second most iconic recipe in Vietnamese cuisine after Pho; they’ve often been considered among the top 100 recipes in the world by CNN. So, it’s a recipe you must try, plus, they’re incredibly light. Simply unbeatable.

2. It’s no coincidence that they’re so beloved; I love colorful things, and there’s nothing more beautiful and appetizing on a table than spring rolls. Make them to impress or to indulge yourself.

Preparation time: 30 minutes
Cooking time: 0 minutes
Servings: Makes 10 rolls

Serving size: 250 g. (2 ½ rolls)

3 WW points per serving

Ingredients:

• 10 rice paper wrappers
• 1 red bell pepper, julienned, 100 g.
• 1 yellow bell pepper, julienned, 100 g.
• 1 cup purple cabbage, thinly sliced, 70 g.
• 1 white onion, thinly sliced, 70 g.
• 1 mango, julienne, 170 g.
• 1 carrot, julienned, 70 g.
• 2 cups lettuce, shredded

For the sauce:

• ½ container non-fat plain Greek yogurt, 200 g.
• 2 tablespoons soy sauce
• Optional: 2 tablespoons peanut butter

Instructions:

Prepare the filling: Julienne the red and yellow bell peppers, slice the purple cabbage thinly, thinly slice the white onion, julienne the mango, and carrot, and shred the lettuce. Set aside.

Prepare the sauce: In a small bowl, mix together the Greek yogurt and soy sauce until well combined. If desired, add the peanut butter and mix until smooth. Set aside.

Soak the rice paper: Fill a shallow dish with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 5-10 seconds until it becomes pliable. Remove the rice paper from the water and place it on a clean, flat surface.

Add the sauce: Place a tablespoon of the prepared sauce in the center of the rice paper wrapper.

Assemble the rolls: Place a small amount of each filling ingredient on top of the sauce in the center of the rice paper wrapper, leaving enough space on the sides to fold. Be careful not to overfill.

Fold the rice paper: Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll it up tightly into a cylinder, similar to wrapping a burrito. The moistened rice paper will easily adhere to itself, creating a seal.

Repeat: Continue assembling the rolls until all the filling ingredients are used up.

Serve: Serve the spring rolls immediately with the prepared dipping sauce on the side.

These Vietnamese Spring Rolls are perfect as a light and refreshing appetizer or as a healthy main dish. Enjoy the burst of flavors and textures in every bite!

Variations and Substitutions

1. Seafood Delight: It’s quite common to find spring rolls filled with shrimp, prawns, or even octopus. So, if you have any of these seafood options on hand, don’t hesitate to incorporate them.

2. Traditional Twist: If you’re not concerned about points, you could add some vermicelli rice noodles to the filling; this would honor the traditional recipe.

Tips and Tricks for Making Rainbow Fresh Spring Rolls

1. Prepare the sauce and finely chop the vegetables before starting the assembly process; have everything ready to go.

2. Prepare two plates, one with water and one moistened. Submerge the rice paper for 5 seconds in the water plate, then immediately transfer it to the moistened plate. If the rice paper stays submerged in water for more than 15 seconds, it’s likely to tear.

3. For this recipe, color is crucial to enhance the visual appeal of the dish. Mix and match colors using various bell peppers, purple cabbage, vibrant lettuce, radishes… Opt for the most contrasting color combinations.

WW Points

Carrots 0 points
Red bell pepper 0 points
Yellow bell pepper 0 points
Lettuce 0 points
Cabbage (all varieties) 0 points
Plain fat free Greek yogurt 0 points
Soy sauce 0 points
Mango 0 points
Onion 0 points
Rice paper wrappers 11 points