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Breakfast Spring Rolls

Breakfast Spring Rolls


  • 2 sheets brown rice paper
  • 4 dates, pitted and sliced in half
  • 2 tablespoons goat cheese crumbles
  • 4 large basil leaves


  1. Dip 1 rice paper in warm water and spread on a dry plate. Arrange half the remaining ingredients in a horizontal line in the middle, leaving about 1 inch on either end. Fold right and left sides of rice paper inward over filling. Fold bottom of rice paper over filling and roll. Repeat with remaining rice paper and filling ingredients.


  • Recipe by Sara Tenenbein

Nutrition Information

Per serving: 187 kcal cal., 4 g fat (2 g sat. fat), 35.5 g carb., 3 g fiber, 6 g pro., 25 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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