Healthy Eating: Easy spring rolls |

Healthy Eating: Easy spring rolls

Easy spring rolls


1 large carrot

1 avocado

1/3 cucumber

1 cup fresh basil

½ cup cilantro

2 leaves lettuce

1 cup cooked rice noodles

8 rice paper sheets

3 tablespoons rice wine vinegar

¼ cup low sodium soy sauce

½ teaspoon sesame seed oil

1 scallion


Cut the carrot, avocado and cucumber into thin, 1-inch long matchstick strips. Chop basil, cilantro and lettuce. To assemble, dip rice paper sheets (one at a time) into warm water so that they become pliable. Arrange 1/8th of the vegetable strips in the middle of the rice paper, sprinkle with chopped herb mixture and 2 small spoonfuls of rice noodles. Fold over two ends of the rice paper sheet, then wrap up like a burrito, making it as tight as possible. Repeat until all eight spring rolls are made. Combine remaining ingredients in a bowl to make the dipping sauce. Makes eight spring rolls.

Recipe courtesy of the Kendall Anderson Nutrition Center at Colorado State University