Makes 8 servings.
Ingredients
1 cup carrots, cut into long, thin strips 
2 cups bean sprouts 
2 cups cucumber, seeded and cut into long, thin strips 
1 cup minced scallions 
1/2 cup chopped fresh cilantro 
1/4 cup chopped fresh mint 
8 rice paper wrappers 
Directions 
<ul>
 <li>Toss first 6 ingredients in a large bowl. </li>
 <li>Soak 1 rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water. </li>
 <li>Place vegetable filling off-center on rice paper, and fold like an egg roll (tuck in the sides to keep the filling inside). </li>
 <li>Repeat with remaining vegetable filling and rice paper wrappers. </li>
 <li>After you have assembled all the spring rolls, serve immediately. </li>
</ul>
Nutrition information 
Serving size: 1 roll. Amount per serving: 70 calories, 1g total fat (0g saturated fat), 0mg cholesterol, 16g carbohydrates, 3g protein, 2g total fiber, 28mg sodium.&nbsp;
Source: <a href="https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=0&amp;cId=10&amp;rId=247" target="_blank">National Heart, Lung, and Blood Institute </a>

Vietnamese fresh spring rolls