Vietnamese Fresh Spring RollsNovember 26, 2019Editorial Team 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 strips2 C bean sprouts2 C cucumber, seeded and cut into long, thin strips1 C minced scallions½ C chopped fresh cilantro¼ C chopped fresh mint8 rice paper wrappers INSTRUCTIONS Toss first six ingredients in a large bowl.Soak one rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water.Place vegetable filling off-center on rice paper, and fold like an egg roll (tuck in the sides to keep the filling inside).Repeat with remaining vegetable filling and rice paper wrappers.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