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Vietnamese fresh spring rolls

  View step-by-step instructions Link to step-by-step instructions

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.
  • Once you have assembled all of the spring rolls, serve immediately.

Nutrition information

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

Source: National Heart, Lung, and Blood Institute

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