Vegetable Confetti Spring Rolls
121 roll each
  1. In a large stockpot, combine 1 ½ cups water with the brown rice and bring to a boil over medium-high heat.
  2. Reduce the heat to a simmer and cook for 20 to 30 minutes, or until the rice is tender.
  3. In a medium bowl, mix ¼ cup of the olive oil with the lime zest, lime juice, and sea salt. Add the chicken, cover, and marinate in the refrigerator for 30 minutes.
  4. In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook for 8 minutes, or until golden brown.
  5. Let cool, then dice into small pieces and place in a small serving bowl. In a large bowl, combine all of the vegetables.
  6. Soak rice paper in hot water as directed on package. Lay out on the plate. In the center of each paper, put 1 teaspoon hoisin sauce, 1 tablespoon rice, 1 teaspoon chicken, 3 tablespoons vegetable confetti, and 1 teaspoon peanuts (optional).
  7. Fold 2 sides into the center, then roll tightly from one end to the other, being careful not to rip the rice paper.
Recipe Notes

Use your favorite vegetables.

Nutrition Facts
Vegetable Confetti Spring Rolls
Amount Per Serving (1 roll eachg)
Calories 213 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 17mg 6%
Sodium 201mg 8%
Potassium 306mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 8g
Protein 8g 16%
Vitamin A 65%
Vitamin C 63%
Vitamin D0%
Calcium 2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
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