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Vegetable Vietnamese Spring Rolls

yield: 4 total time: 30 minutes
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Ingredients

  • 2 large carrots
  • 1 red bell pepper
  • 1 avocado
  • 1 mango
  • 1/2 cucumber
  • 1/2 jalapeno
  • 2 cups arugula
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 8 spring roll wrappers rice paper
  • 1/2 cup salted roasted almonds
  • 1/2 cup coconut milk canned, 120 mL
  • 1 tablespoon lime juice 15 mL
  • 1 tablespoon soy sauce 15 mL
  • 1 tablespoon honey 15 g
  • 3 cloves garlic

Nutrition

  • Calories : 530 calories
  • Carbohydrate : 69 grams
  • Cholesterol : 5 milligrams
  • Fat : 25 grams
  • Fiber : 11 grams
  • Protein : 14 grams
  • SaturatedFat : 8 grams
  • Sodium : 690 milligrams
  • Sugar : 19 grams
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