Quick & Pleasing Spring Rolls

Protein 19 g | Fat 2 g | Carbs 66 g

Calories 368 | Protein 21 % | Fat 6 % | Carbs 73 %

Fiber 5 g | Sodium 960 mg | Sat. Fat 0 g

Prepare the dipping sauce by combining in a small bowl; ½ cup rice vinegar, 2 tbsp. hoisin sauce, 2 tbsp. chili-garlic sauce, and ½ tsp. ground ginger.
Prepare the filling for the spring rolls by draining 15 oz. can of corn, 2-4.5 oz. can of green chilies and 2-4 oz. cans of small shrimp; then, combine the drained items in a large bowl with 1/3 cup cilantro chopped leaves, 1/3 cup chopped mint leaves, a 10- 12 oz. bag of fresh matchstick carrots, and 2 tbsp. of the dipping sauce. Mix the ingredients well.
To make the spring rolls, fill a shallow bowl with hot water. Submerge 1 paper in the water. Leave it in the water until the wrapper is softened (about 1 minute).
Lay the softened wrapper on a flat surface and top it with 1 lettuce leaf and 1/16th of the shrimp and vegetable mixture placed lengthwise in the center.
Fold the long end of the wrapper over the ingredients and fold in the end. Continue rolling (tightly) lengthwise.
Repeat to make the remaining 15 spring rolls. (The water needs to remain hot to best soften the wrappers; so, change out the water every 3-4 rolls).
Serve by placing 4 spring rolls on a plate beside a dish filled with 1/4th of the dipping sauce.
Add ½ cup - 1 cup of fresh, sliced berries topped with a spoonful of vanilla pudding, whipped cream, or vanilla flavored Greek yogurt.

Consuming 8 servings of fruits and vegetables per day is the minimum goal. Increasing the number of servings is okay. Just be sure to build a healthy eating pattern that is comprised of a variety of food groups while keeping your calorie intake in check.
Use shredded, cooked chicken in place of the shrimp.
Nutrition analysis excludes the optional ingredients. To lower the sodium content, consider using low-sodium canned corn, drained and rinsed, or frozen corn that has been prepared according to package directions.

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