Vietnamese Spring Rolls

Spring Rolls- brings a lovely picture to my mind, where I am seated in a restaurant having manchow soup and spring rolls :), now fried ones :). Thought of making a healthier version of spring rolls, which are non-fried and it's called Vietnamese Spring Rolls. The fun part is you can fill this rice paper with your favorite healthy choice of vegetables and enjoy with a spicy or sweet dip. It's nothing but a roll of happiness :)

So here is the recipe:

Ingredients: 

• 6 Rice Paper [you can find it in any Chinese or international markets]
• 1 cup sprouts [ you can substitute sprouts with thin vermicelli noodles ]
• 2 med size carrots thinly julienned
• handful chopped cilantro
• handful chopped mint leaves
• 6 large cleaned and cooked shrimps [ you can opt this out if you are a vegetarian ]
• salt and pepper to sprinkle
• some hot water in a wide bottom pan

Preparation:

• Get all ingredients in front of you, make a little assembly line.
• In hot water, dip 1 rice paper and keep for 1 sec, just to soften, remove and place on a cutting board or a big plate.  
• In a row across the center, place 2 shrimp halves, a handful of sprouts/vermicelli, mint, cilantro, carrots leaving about 2 inches uncovered on each side. Lightly sprinkle salt/pepper.
• Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the carrots. 
• Repeat with remaining 5 other rice papers. Your Rolls are ready. Cut it in half and serve.
• Can serve with peanut sauce or hot chilli sauce, sweet sauce.

One dip is as follows:
4 tsp fish sauce
1/4 cup water
2 tbsp fresh lime juice
1 clove garlic minced
1 tbsp sugar
1/2 tsp garlic chilli sauce

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. 

Nutrition Value:  Very low-calorie snack/appetizer with loads of vegetables stuffed in it and one will also get a dose of protein if shrimp is added.