In this recipe, I’m using carrots, red bell peppers and cucumbers, but you can use whatever vegetables you have on hand. If you are looking for other ways to use the teriyaki sauce, try my teriyaki chicken lettuce wraps (my recipe shared on Simply Recipes)!
NUTRITION INFORMATION: Amount Per Spring Roll: Calories: 82, Total Fat 2.7g, Saturated Fat: 0.4g, Sodium: 305mg, Cholesterol: 0mg, Total Carbohydrate: 11.7g, Dietary Fiber: 1.2g, Sugar: 4g, Protein 3.4g
- Sweet Chili Sauce: (Ingredients) 1/2 cup honey, 1/2 cup water, 2 tablespoons rice vinegar, 2 teaspoons cornstarch, 1 clove minced garlic, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes; (Instructions) Mix all the ingredients in a saucepan. Bring to a boil. Reduce the heat and let the sauce simmer for 5 minutes. Turn off heat and let the sauce reach to room temperature before serving, about 30 minutes.
- If you notice that the rice paper is sticking to the board, moisten the board with more water.
- If you don’t have mirin on hand, you can substitute it with a white cooking wine.