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Vietnamese fresh spring rolls

Makes 8 servings.

Ingredients

1 cup carrots, cut into long, thin strips

2 cups bean sprouts

2 cups cucumber, seeded and cut into long, thin strips

1 cup minced scallions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

8 rice paper wrappers

Directions

Toss first 6 ingredients in a large bowl.
Soak 1 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.
After you have assembled all the spring rolls, serve immediately.

Nutrition information

Serving size: 1 roll. Amount per serving: 70 calories, 1g total fat (0g saturated fat), 0mg cholesterol, 16g carbohydrates, 3g protein, 2g total fiber, 28mg sodium.

Source: National Heart, Lung, and Blood Institute