Spring Rolls

                   

Ingredients

• 1/2 (8-ounce) package dry rice vermicelli
• 1 pound shrimp, peeled, deveined, and cooked
• 16 (8-inch) round sheets rice paper
• 2 cups red leaf lettuce leaves
• 1/2 cup fresh mint
• 2 cups mung bean sprouts
• Dipping Sauce

Preparation

Step 1. Bring 2 quarts water to a boil in a saucepan. Add the vermicelli; cook for 3–4 minutes. Drain and rinse noodles under cold water; set aside. Halve shrimp lengthwise, and chill until ready to use. Working with 1 sheet of rice paper at a time, dip in a shallow dish of warm water until pliable. Lay rice paper on a dry surface, and blot away excess water.

Step 2. Place 4 shrimp halves on the lower center of rice paper. Top with 1/4 cup cooked noodles, some lettuce, 3–4 mint leaves, and 2 tablespoons bean sprouts.

Step 3. Fold in sides of rice paper toward center, and roll up wrapper away from you into a tight log. Repeat with remaining ingredients. Cover with plastic wrap until ready to serve. Slice rolls in half, using a slightly wet knife.

Nutritional Information

Calories per serving:	337
Fat per serving:	7g
Saturated fat per serving:	1g
Monounsaturated fat per serving:	3g
Polyunsaturated fat per serving:	2g
Protein per serving:	17g
Carbohydrates per serving:	52g
Fiber per serving:	2g
Cholesterol per serving:	84mg
Iron per serving:	3mg
Sodium per serving:	455mg
Calcium per serving:	71mg