• March 2, 2012
  • Katlin Owens

Spring Rolls

Recipe from Spark Recipes

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

3 sheets of rice paper

Basil Sauce
1 T fat-free mayonnaise
1 T prepared pesto
1/2 t Dijon mustard

Thai Sauce
1 T fat-free mayonnaise
1 T Thai sauce

1 c carrots, shredded
1 c broccoli slaw or chopped broccoli
2 bell peppers, sliced
1 c mushrooms, sliced

Protein: select one, (nutritional info is based on chicken)
6 oz chicken breast, sliced
6 oz turkey, sliced
6 oz cheese (mozzarella or string)

Make the sauce of your choice by combining the ingredients in a small bowl. (If you prefer one sauce to the other, just double that recipe.)

Place the rice papers one at a time in a flat dish filled with hot water. Immerse for 5 seconds. Remove from the water and lay flat on a clean kitchen towel. Spread desired sauce on the rice paper then fill with 1/3 of the vegetables and meat or cheese. Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Slice each roll in half and serve!
Makes 6 rolls.

Number of Servings: 6

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