Low-calorie, high-protein Vietnamese spring rolls (weight-loss version)


Low-calorie, high-protein Vietnamese spring rolls (weight-loss version)

Who says you can only eat grass when you're trying to lose weight? Look at my Vietnamese spring rolls, they're so eye-catching! The translucent rice wrappers are filled with purple cabbage, endive, shredded carrots, and plump shrimp. The colors are vibrant and they look amazing! The shrimp are a great source of protein, and the vegetables are full of dietary fiber. They're low in calories and filling. Dip them in the spicy and sour sauce and you'll feel incredibly satisfied with every bite. You can enjoy a weight-loss meal like this!

Ingredients

Steps

  1. Soak all raw side dishes in clean water for at least 30 minutes, changing the water several times during this period. After cleaning, rinse with cooled boiled water to ensure the cleanliness of the ingredients.
    Soak all raw side dishes in clean water for at least 30 minutes, changing the water several times during this period. After cleaning, rinse with cooled boiled water to ensure the cleanliness of the ingredients.
  2. Bring water to a boil in a pot, add fresh shrimp and cook until fully cooked. Remove shrimp, peel and devein them, then let cool.
    Bring water to a boil in a pot, add fresh shrimp and cook until fully cooked. Remove shrimp, peel and devein them, then let cool. Bring water to a boil in a pot, add fresh shrimp and cook until fully cooked. Remove shrimp, peel and devein them, then let cool.
  3. Grate the carrots into thin strips using a grater, or cut them into even, thin shreds with a knife.
    Grate the carrots into thin strips using a grater, or cut them into even, thin shreds with a knife.
  4. Finely shred the purple cabbage using a dedicated raw food cutting board to prevent cross-contamination between raw and cooked ingredients. Wash the endive thoroughly and gently pat dry with kitchen paper to prevent the spring roll wrappers from becoming damp and breaking during rolling.
    Finely shred the purple cabbage using a dedicated raw food cutting board to prevent cross-contamination between raw and cooked ingredients. Wash the endive thoroughly and gently pat dry with kitchen paper to prevent the spring roll wrappers from becoming damp and breaking during rolling. Finely shred the purple cabbage using a dedicated raw food cutting board to prevent cross-contamination between raw and cooked ingredients. Wash the endive thoroughly and gently pat dry with kitchen paper to prevent the spring roll wrappers from becoming damp and breaking during rolling. Finely shred the purple cabbage using a dedicated raw food cutting board to prevent cross-contamination between raw and cooked ingredients. Wash the endive thoroughly and gently pat dry with kitchen paper to prevent the spring roll wrappers from becoming damp and breaking during rolling.
  5. Pour warm water into a large flat plate, soak the spring roll wrappers for 10 seconds, then quickly remove them and lay them flat on the work surface (soaking the spring roll wrappers for too long will cause them to lose their elasticity).
    Pour warm water into a large flat plate, soak the spring roll wrappers for 10 seconds, then quickly remove them and lay them flat on the work surface (soaking the spring roll wrappers for too long will cause them to lose their elasticity).
  6. Lay out the shredded purple cabbage, endive, shredded carrot, and shrimp in that order. Begin rolling from the side closest to the edge. When you reach about 1/3 of the way up, fold the two sides of the spring roll wrapper inwards to seal the edges, then quickly roll it tightly to form the desired shape. The entire process should be done quickly and efficiently to prevent the spring roll wrapper from sticking to the work surface and affecting the shape.
    Lay out the shredded purple cabbage, endive, shredded carrot, and shrimp in that order. Begin rolling from the side closest to the edge. When you reach about 1/3 of the way up, fold the two sides of the spring roll wrapper inwards to seal the edges, then quickly roll it tightly to form the desired shape. The entire process should be done quickly and efficiently to prevent the spring roll wrapper from sticking to the work surface and affecting the shape. Lay out the shredded purple cabbage, endive, shredded carrot, and shrimp in that order. Begin rolling from the side closest to the edge. When you reach about 1/3 of the way up, fold the two sides of the spring roll wrapper inwards to seal the edges, then quickly roll it tightly to form the desired shape. The entire process should be done quickly and efficiently to prevent the spring roll wrapper from sticking to the work surface and affecting the shape. Lay out the shredded purple cabbage, endive, shredded carrot, and shrimp in that order. Begin rolling from the side closest to the edge. When you reach about 1/3 of the way up, fold the two sides of the spring roll wrapper inwards to seal the edges, then quickly roll it tightly to form the desired shape. The entire process should be done quickly and efficiently to prevent the spring roll wrapper from sticking to the work surface and affecting the shape. Lay out the shredded purple cabbage, endive, shredded carrot, and shrimp in that order. Begin rolling from the side closest to the edge. When you reach about 1/3 of the way up, fold the two sides of the spring roll wrapper inwards to seal the edges, then quickly roll it tightly to form the desired shape. The entire process should be done quickly and efficiently to prevent the spring roll wrapper from sticking to the work surface and affecting the shape.
  7. Vietnamese spring rolls bring joy during a weight loss period! They're visually appealing, high in protein, low in calories, and delicious—everyone loves them!
    Vietnamese spring rolls bring joy during a weight loss period! They're visually appealing, high in protein, low in calories, and delicious—everyone loves them!
  8. Prepare the Dipping Sauces (Choose 1 of 3, I used 1): 1. Garlic & Spicy Sauce (Restaurant Bestseller) 1 tbsp minced garlic + 1 tbsp chopped chili peppers + cilantro + 1 tsp lemon juice + 2 tbsp fish sauce + 3 tbsp light soy sauce + 1 tbsp sugar + 2 tbsp cooled boiled water. Stir well and let stand for 5 minutes. It's tangy, spicy, and refreshing, perfect for cutting through the richness of other flavors. 2. Savory Peanut Butter (Rich and Flavorful Version) 3 tbsp smooth peanut butter + 2 tbsp warm water (stir well) + 1 tbsp fish sauce + a pinch of sugar + a few drops of lemon juice. It has a rich flavor and is delicious wrapped around spring rolls. 3. Refreshing Mint Juice (Refreshing and Delicious Version) 1 small handful chopped mint leaves + 2 tbsp lime juice + 1 tbsp fish sauce + ½ tbsp sugar + 3 tbsp cooled boiled water. Stir well and strain to remove any solids. One bite delivers a refreshing Southeast Asian flavor.
    Prepare the Dipping Sauces (Choose 1 of 3, I used 1): 1. Garlic & Spicy Sauce (Restaurant Bestseller) 1 tbsp minced garlic + 1 tbsp chopped chili peppers + cilantro + 1 tsp lemon juice + 2 tbsp fish sauce + 3 tbsp light soy sauce + 1 tbsp sugar + 2 tbsp cooled boiled water. Stir well and let stand for 5 minutes. It's tangy, spicy, and refreshing, perfect for cutting through the richness of other flavors. 2. Savory Peanut Butter (Rich and Flavorful Version) 3 tbsp smooth peanut butter + 2 tbsp warm water (stir well) + 1 tbsp fish sauce + a pinch of sugar + a few drops of lemon juice. It has a rich flavor and is delicious wrapped around spring rolls. 3. Refreshing Mint Juice (Refreshing and Delicious Version) 1 small handful chopped mint leaves + 2 tbsp lime juice + 1 tbsp fish sauce + ½ tbsp sugar + 3 tbsp cooled boiled water. Stir well and strain to remove any solids. One bite delivers a refreshing Southeast Asian flavor. Prepare the Dipping Sauces (Choose 1 of 3, I used 1): 1. Garlic & Spicy Sauce (Restaurant Bestseller) 1 tbsp minced garlic + 1 tbsp chopped chili peppers + cilantro + 1 tsp lemon juice + 2 tbsp fish sauce + 3 tbsp light soy sauce + 1 tbsp sugar + 2 tbsp cooled boiled water. Stir well and let stand for 5 minutes. It's tangy, spicy, and refreshing, perfect for cutting through the richness of other flavors. 2. Savory Peanut Butter (Rich and Flavorful Version) 3 tbsp smooth peanut butter + 2 tbsp warm water (stir well) + 1 tbsp fish sauce + a pinch of sugar + a few drops of lemon juice. It has a rich flavor and is delicious wrapped around spring rolls. 3. Refreshing Mint Juice (Refreshing and Delicious Version) 1 small handful chopped mint leaves + 2 tbsp lime juice + 1 tbsp fish sauce + ½ tbsp sugar + 3 tbsp cooled boiled water. Stir well and strain to remove any solids. One bite delivers a refreshing Southeast Asian flavor.
Languages
Kalorienarme, proteinreiche vietnamesische Frühlingsrollen (Variante zum Abnehmen) - Deutsch (German) version
Low-calorie, high-protein Vietnamese spring rolls (weight-loss version) - English version
Rollitos de primavera vietnamitas bajos en calorías y ricos en proteínas (versión para bajar de peso) - Español (Spanish) version
Rouleaux de printemps vietnamiens faibles en calories et riches en protéines (version minceur) - Français (French) version
Lumpia Vietnam rendah kalori, tinggi protein (versi untuk menurunkan berat badan) - Bahasa Indonesia (Indonesian) version
involtini primavera vietnamiti ipocalorici e ricchi di proteine (versione dimagrante) - Italiana (Italian) version
低カロリー・高タンパクのベトナム風春巻き（ダイエットバージョン） - 日本語 (Japanese) version
저칼로리, 고단백 베트남식 스프링롤 (다이어트용) - 한국인 (Korean) version
ปอเปี๊ยะเวียดนามแคลอรี่ต่ำ โปรตีนสูง (สูตรลดน้ำหนัก) - แบบไทย (Thai) version
低卡高蛋白越南春捲(減脂款) - 香港繁體中文 (Traditional Chinese - Hong Kong) version