Vietnamese Fresh Spring Rolls

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/green onions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

8 rice paper wrappers (ask at your supermarket)

Directions

Toss first 6 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 sides to keep filling inside). Repeat with remaining vegetable filling and wrappers. Serve immediately.

Makes 8 servings. Per serving (1 roll): 70 calories, 1 g fat, 28 mg sodium, 2 g fiber, 3 g protein, 16 g carbohydrates

From the NIH Your Health Is Golden! Heart Health Promotion Activities for Vietnamese Communities