Asian Spring Rolls

START TO FINISH: 30 minutes

Makes: 4 servings

8 8-inch round spring-roll wrappers (available in grocery stores)

2 cups shredded Bibb lettuce

8 ounces fresh or frozen cooked, peeled, and deveined shrimp, coarsely chopped

1 cup shredded carrot

¼ cup sliced scallion

2 tablespoons chopped fresh cilantro

5 tablespoons bottled peanut sauce

2 tablespoons seasoned rice vinegar

Fill a shallow dish with warm water. Dip each spring-roll wrapper in water; place between damp paper towels for 10 minutes. In a large bowl, combine lettuce, shrimp, carrot, scallion, cilantro, 2 tablespoons peanut sauce and 1 tablespoon rice vinegar. Toss.

In a small bowl, stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside. Place ½ cup of the shrimp mixture half an inch from the bottom edge of a wrapper. Fold bottom edge of the wrapper over the filling. Fold sides over and roll up. Repeat with remaining filling and wrappers. Cut each in half; serve with dipping sauce.

NUTRITION FACTS PER SERVING:

207 calories

15 g protein

28 g carbohydrate

3 g fat (1g saturated)

3 g fiber