These Spring Rolls are Just PERFECT for Summer!

I don’t know about you, but I’m always on the lookout for healthy and filling snacks. It's an added bonus if it's quick and cheap as well!

Summer rolls are also called “fresh rolls,” or if you’re in a Vietnamese restaurant, you might find them going by “gỏi cuốn.”

They’re made with a round piece of rice paper, wrapped around a selection of vegetables and a protein. And they’re not fried at all!

Sounds delicious, right?

What’s more: summer rolls are very low calorie, with our version coming in at under 100 calories each!

These aren’t the spring rolls you get from the Chinese takeout place, deep-fried and soaking oil through their wax-paper bags.

Those may be delicious, but they’re also complete diet ruiners! A fried spring roll should be a very occasional treat, but we have two amazing recipes that you can enjoy every single day.

Meet the summer roll and the healthy spring roll. I know, I know, it’s just now springtime. But these rolls are so healthy and so fresh that they’ll help you get summer-ready… and maybe even bikini-ready, too!

They’re crunchy, they’re yummy, and yet they’re under 200 calories each! What’s more, they have plenty of protein and a healthy serving of veggies for a great vitamin and mineral profile.

Baked Turkey Spring Rolls

Ingredients

• 1 lb lean ground turkey
• 1 medium carrot, grated
• 2 scrambled eggs, cooked
• ¼ c soy sauce
• 1 tsp minced fresh ginger
• salt & pepper to taste
• 1 package of egg roll skins
• ½ small cabbage, sliced thin
• 1 medium onion, sliced thin
• 3 tbsp honey
• 1 tbsp cornstarch mixed with 2 tbsp water
• ¼ c sesame oil
• 1 tsp olive oil

Instructions

1. Brown ground turkey, then drain. Add cabbage, carrot, and onion, and cook on medium heat. Stir and cover for about 10 minutes, then add honey, salt, pepper, sesame oil, soy sauce, eggs, and ginger.
2. Stir, then cover. Cook about 20 more minutes.
3. Preheat oven to 375. Add cornstarch and water mixture and cook 1 minute, then let cool.
4. Add 2 tablespoons of filling near the corner of an egg roll skin and fold the corners in, roll, and seal with water. Repeat until there is no more filling.
5. Spray a baking sheet with nonstick cooking spray. Place rolls on sheet and brush them with olive oil.
6. Bake for 15 minutes, then flip and cook for an additional 10 minutes, or until golden. Serve with soy sauce for dipping.

Ingredients

Rolls

• 10 rice paper roll skins
• 4 romaine lettuce leaves, torn into pieces
• 4-5 kale leaves, torn into pieces
• 1 avocado, sliced
• 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 10 grape tomatoes, sliced

Dipping Sauce

• ¼ c Greek yogurt
• ½ jalapeno pepper
• ½ avocado
• 1 tsp minced garlic
• 2 tbsp water, or more if needed

Instructions

1. In a blender or food processor, blend together all dipping sauce ingredients. Add more water if too thick. Set aside.
2. Have a large bowl or 9” round baking pan of warm water near you to dip rice wrappers in to soften. Dip wrapper until fully submerged for about 10-20 seconds. Wrapper should now be soft and pliable. Place onto solid surface such as a cutting board.
3. Lay a couple of pieces of lettuce & kale, a piece of avocado, 2-3 pieces of red pepper, 2-3 pieces of zucchini, and a few slices of tomato on bottom ⅓ of wrapper.
4. Fold sides of roll and then pull up the bottom of the roll and roll over the filling. Tuck filling in as you go, rolling very tightly.
5. Repeat until all 10 wrappers have been filled and rolled.
6. Serve with dipping sauce & enjoy!