Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

Quick and refreshing—the perfect appetizer.

CAL/SERV :

70

PREP TIME :

15 MINS

YIELDS :

8 SERVINGS

COOK TIME:

0 MINS

INGREDIENTS
  • 1 C carrots, cut into long, thin strips
  • 2 C bean sprouts
  • 2 C cucumber, seeded and cut into long, thin strips
  • 1 C minced scallions
  • ½ C chopped fresh cilantro
  • ¼ C chopped fresh mint
  • 8 rice paper wrappers

INSTRUCTIONS
  1. Toss first six ingredients in a large bowl.
  2. Soak one rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water.
  3. Place vegetable filling off-center on rice paper, and fold like an egg roll (tuck in the sides to keep the filling inside).
  4. Repeat with remaining vegetable filling and rice paper wrappers.
  5. Once you have assembled all of the spring rolls, serve immediately.

Nutrition (per serving):

Calories 70, Total fat 1 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 28 mg, Total fiber 2 g, Protein 3 g, Carbohydrates 16 g, Potassium 161 mg, Calcium 25 mg, Iron 1 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute