Have you ever tried Nim Chow dipped in a delicious peanut hoisin sauce? It's a perfect little appetizer enjoyed by many when eating at Jackie's Galaxy, a popular Chinese/Thai Vietnamese restaurant. Often a piece of cooked shrimp is in the center of each half, but always rice noodles are inside and mint or basil is definitely a part of this egg roll.
The beauty of this recipe is the fact it's all raw, except for the cooking of the rice noodles, nothing else needs to be cooked. Choose any veggies you like to accommodate your family and enjoy this perfect Meatless Monday dinner!
These spring roll wrapper are super thin and need only a dip in some warm water to make them soft and pliable. I used a pie plate the size of the wrapper, dipped them and flipped them over once then placed them on a cutting board for easy rolling. Mine were found at Whole Foods Market.
Rice noodles, lettuce, shavings of carrot, peppers and mint create this wonderful crunchy fresh bite. If you don't like mint use some basil instead. Then you simply roll them up and slice them in half, easy!
The Honey Hoisin Sauce is one I've made before and posted only this time I added some crushed peanuts. You just spoon some over the top of each half and take a giant bite, YUM-MO!
You can enjoy two giant rolls, 4 halves for less than 200 calories!
Fresh Veggie Spring Rolls (Nim Chow) with Honey Peanut Hoisin Sauce
Ingredients
- 12 rice spring roll skin/papers
- 3 cups cooked rice noodles
- 1 cup romaine lettuce chopped
- 1 carrot shaved
- ½ yellow pepper thinly sliced
- ½ red pepper thinly sliced
- mint leaves
- Honey Hoisin Sauce
- optional: ½ cup chopped peanuts
Instructions
- Lay one spring roll wrapper into a shallow dish of warm water and carefully place onto cutting board.
- Place ¼ cup rice noodles in center of wrapper.
- Top with a few shavings of carrot, lettuce, 2-3 red and yellow pepper slices and 1-2 mint leaves.
- Roll lengthwise from bottom, fold in each end, then roll over tightly. Slice in half. Proceed with the rest of the spring roll wrappers.
- Keep refrigerated until ready to serve.
- Serve with hoisin sauce. Mix chopped peanuts into hoisin sauce if desired.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Laura
Do you think the Hoisin Sauce would work with sunflower seed butter? My child has a nut allegry. This looks delish and I always order it from our local Thai place. Now I can make my own as it looks super easy!
Thank you,
Laura
joy
looks great, how many points plus
glama
I tried these today and they were delish! I subbed the mint for cilantro:) how do you get the rice sheet to stay so straight, though? I had a hard time, but made it ok! Thanks for a Lee's noting way to eat veggies. ...I pinned the recipe and referred to your site. Hope that's ok.
Corrie
These are super yummy! They really hit the spot!
chumahan
I love Asian food and am always excited about sugar free recipes. It's near impossible to find sugar free food in the markets. That's why we have to make our own. I am happy to do that too. By posting these recipes and sharing, you make it easier to move away from eating all that sugar. Thanks!
Brenda
thanks so much!
Cecilia Harry
Holy moly! This was awesome! I didn't have mint, and I subbed spinach for the lettuce, and they were great! The sauce was just incredible. Thank you for sharing this.
I do have a question. My rolls were incredibly sticky to the plate and my hands as I tried to eat them. Any suggestions about this?
Brenda
When rolling, wet your fingers a bit. Mine were wet from dipping then I layed them on a platter. I put them in the fridge a bit before eating them, that should help too.