Spring Rolls

When it comes to food, people often ask, “What can I bring?”

Next time you get invited to a picnic, boat outing, or poolside get-together, leave the boring potato chips and ranch dip behind and pack up something a little more unexpected.

The next thing they’ll ask is, “Can I have the recipe?”

Vietnamese Spring Rolls

Makes 8 servings

• 1 cup julienned carrots
• 1/4 cup shredded cabbage
• 2 cups mung bean sprouts
• 2 cups julienned seeded cucumber
• 1 cup minced scallions
• 1/2 cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds
• 16 rice paper wrappers
• Daikon sprout, for garnish

Dipping Sauce:

• 1/2 cup fresh lime juice
• 1/4 cup brown sugar
• 2 1/2 tablespoons fish sauce
• 1 1/2 teaspoons chili oil
• 2 tablespoons chopped fresh cilantro
• 1/4 cup crushed toasted peanuts

In large bowl, combine carrots, cabbage bean sprouts, cucumber, scallions, cilantro, and sesame seeds. One at a time, dip wrappers into cold water and gently shake off water. Place vegetable mixture on wrapper and fold like a burrito.

To prepare sauce: Toast and crush peanuts. Then whisk together lime juice, sugar, fish sauce, chili oil, and cilantro. Stir in peanuts and serve with spring roll wraps.

Per serving:
Calories: 235
Fat: 5 g
Carbohydrates: 40 g
Cholesterol: 4 mg
Sodium: 724 mg
Protein: 8g