Serves 4


What You’ll Need:

Measuring Cups & Spoons

A Large Mixing Bowl

A Small Mixing Bowl

Salad Spoons

A Teaspoon

A Large Bowl filled with Hot Water

A Large Plate

A Damp Paper Towel

4 Appetizer Plates

4 Small Ramekins for Sauce

A Kitchen Knife



4 Rice Spring Roll Wrappers

1/2 Cup Broccoli Slaw

1/2 Cup Shredded Carrots

1/4 Mint Leaves, Chopped

1/4 Cup Basil, Chopped

1/4 Cup Cilantro, Chopped

1/4 Cup Daikon Radish Sprouts

3 – 4 Green Onions, Sliced

2 Tbsp Honey Ginger Balsamic

Pinch Sea Salt

Pinch Chipotle Pepper or Cayenne Pepper


Dipping Sauce:

2 Tbsp Tahini

2 Tbsp Honey Ginger White Balsamic

1/2 Tsp Tamarind Paste

1/4 Cup Vegetable Broth

1-Inch Grated Ginger Root

1/2 Tsp Sea Salt

How To Put It Together:

1) To a large mixing bowl, add the broccoli slaw, shredded carrots, chopped mint leaves, chopped basil, chopped cilantro, daikon radish sprouts and green onions. Add the honey ginger white balsamic and sprinkle with sea salt and chipotle (or cayenne); toss thoroughly.
2) Place a large bowl filled with hot water on the work surface near you. Soak a spring roll wrapper in the hot water until softened; place it on the work surface. Spoon one quarter of the filling onto the wrapper in a straight line, about one third of the way into the wrapper. Fold the ends over the filling, then fold the end nearest you over the filling and roll the wrap away from yourself into a roll. Set the roll on a plate and cover with a damp paper towel; repeat with the rest of the wraps.
3) Make the dipping sauce: In a small bowl, add all of the sauce ingredients and mix until well combined. Divide the dipping sauce between four small ramekins and place them on appetizer (or salad) plates. Slice the spring rolls in half diagonally and arrange them in a decorative fashion on each plate.
4) Serve and enjoy!


Nina’s Tasty Tip:

Try adding steamed shrimp or dry smoked salmon to the rolls to create a light and healthy lunch.



122 Calories
4 grams of Protein
18 grams of Total Carbohydrates
6 gram of Sugar
2 grams of Fiber
4 grams of Total Fat
1 grams of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
56 mg of Sodium
64% RDA Vitamin A
45% RDA Vitamin K
40% RDA Vitamin C
20% RDA Copper
18% RDA Manganese
13% RDA Iron
12% RDA Magnesium
11% RDA Calcium
• Glycemic load: 9