fried spring rolls with homemade garlic sriracha dip

Time: 2 Minutes

Servings: 6 Large Rolls


50 g shredded carrots

100 g shredded cabbage

30 ml low sodium soya sauce

2 tsp sriracha sauce

6 rice paper sheets 

2 eggs

olive oil


For Garlic Sriracha Dip:

1/2 avocado

1/4 lemon (juice)

2 Tsp sriracha 

1 garlic clove

salt to your taste

6 tbsp low fat yogurt

  1. whisk your eggs, fry on pan with some oil until cooked trough
  2. put aside to cool

add carrots, cabbage, soya sauce and 2 tsp of sriracha sauce into pan, stir fry on medium heat for 2 minutes 

1.soak your rice paper into water, (one rice paper sheet at a time, otherwise they stick together) 

2. ones your rice paper is soft, carefully place on plate or any clean surface, add egg, 1/6 of egg and 1/6 of vegetables

3. roll first a lenght, than tuck in both sides and roll


fry on vegetable oil on medium low heat until golden crispy, or use and air fryer

Garlic Sriracha Dip

add all ingredients to blender, move to small dipping glass and add more sriracha