SPRING into the season with these rainbow veggie spring rolls:
Ingredients
8 rice papers (spring roll wrappers)
2 carrots, cut into thin strips
2 bell peppers (any color), cut into thin strips
1/2 cucumber, cut into thin strips
1/2 avocado, thinly sliced
1/2 jicama, cut into thin strips (optional)
1/2 cup mixed greens, loosely chopped
Directions
Prepare the ingredients. Create eight equal portions that include each ingredient and set them aside.
To assemble the rolls, dampen the rice papers, one at a time, for 10 to 15 seconds in warm water (be careful not to break the paper — it may take a few tries). Lay the paper flat on a plate and add a portion of filling in the middle. Fold the right and left sides of the rice paper inward. Fold the bottom of the paper over the filling and toward the top. Seal the top, bottom, and sides to form a rectangular roll.
Cut rolls in half with a wet knife and serve with a side salad, if desired.
Servings: 2 Nutrition per serving (4 rolls): 283.3 calories, 6.4 g fat, 1 g saturated fat, 7.8 g protein, 51.4 g carbohydrates, 0 mg cholesterol, 94.9 mg sodium, 9.5 g fiber, 8.7 g sugar Tips: Try this recipe with your favorite low-calorie sauce.
