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Dorian's Vietnamese Spring Rolls |  Vegetable Day

Makes 4 servings - uses 6 oz of your daily vegetable allowance


spring roll filling:

  • 1/2 small head of cabbage
  • 3 oz match stick carrots
  • 4 mushrooms
  • 1/2 small onion
  • 1/4 tsp garlic powder or granulated garlic
  • 1 tsp tarragon
  • 1 tsp Kosher salt (adjust to taste)
  • large pinch of cinnamon
  • small pinch of ground clove
    • optional - sauté with one or two whole cloves & remove before plating
  • PAM or other zero-calorie cooking spray

  • garnish:

  • fresh basil
  • fresh mint
  • 1 lime wedge
  • 4 large lettuce leaves
  • jalapeño, thinly sliced (optional)

  • kelp noodles:

  • 4 oz kelp noodles
  • 1/2 lemon
  • star anise pod (optional)

  • dipping sauce:

  • 1 TBSP Braggs Liquid Aminos
  • 3-4 TBSP water
  • 1/2 tsp Splenda or other zero-calorie sweetener
  • 1/8 tsp fresh grated ginger root
  • 1/3 green onion (scallion)
  • rinse kelp noodles
  • put noodles in a pot of water
  • add juice from 1/2 lemon
    • this helps noodles have more of a “rice noodle” consistency and get a bit softer
    • for great authentic Vietnamese flavor, add star anise pod
  • boil noodles 7 - 12 mins until preferred consistency
  • drain and set aside (remove anise pod if used)
  • chop fresh basil and mint and set aside with lime wedge for garnish
  • thinly slice all veggies
  • heat large non-stick skillet on med-high heat
  • give it a nice spray of PAM
  • add onions, mushrooms, garlic powder, tarragon, salt and pinches of cinnamon and clove
  • sauté until onions and mushrooms soften slightly and spices become aromatic
    • Dorian prefers to do a very quick sauté so veggies are crunchy and borderline raw
  • add small amounts of water as needed throughout the cooking process so veggies don't burn or stick to the pan
  • add cabbage and carrots and sauté 1 - 3 minutes
    • Dorian sometimes adds the carrots after the sauté is done so they are raw and crunchy
  • remove skillet from heat
  • toss in cooked kelp noodles until fully incorporated
  • in small bowl or ramekin mix dipping sauce ingredients
  • sprinkle with chopped scallion
    • add any extra scallion you don't use in sauce, to garnish
  • plate your meal, squeeze fresh lime over filling. sprinkle with basil and mint combo
  • wrap filling in lettuce, dip in sauce and enjoy!
  • helpful hints:
    • sometimes it is easier to put filling in middle of lettuce leaf, fold in half and eat like a taco
    • pour any leftover dipping sauce over filling and refrigerate; it tastes great as a noodle salad the next day!
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