Veggie Spring Rolls

Ingredients

• 1/2 cup shredded daikon radish or radish
• 2 green onions, sliced thin
• 2 tablespoons rice vinegar
• 1 teaspoon Splenda sugar substitute
• 1 small fresh jalapeno or serrano chili, seeded and finely chopped
• 1/2 teaspoon toasted sesame oil
• 1/2 cup shredded carrot
• 1/2 cup short thin strips cucumber
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon reduced sodium soy sauce
• 6 rice paper sheets (8.5 inch diameter)
• 1 1/2 cups bean sprouts
• cilantro (to garnish)
• shredded carrot (to garnish)

Directions

1. 1

   Combine first 6 ingredients oin one bowl, and the next four in another bowl.

2. 2

   Cover each and refrigerate beteen 2- 24 hours.

3. 3

   Stir once and drain.

4. 4

   Pour 1 cup warm water into a pie plate.

5. 5

   Carefully dip rice papers into water, one at a time.

6. 6

   Place papers one at a time on clean kitchen towels (not touching).

7. 7

   Let soften until pliable.

8. 8

   Place 1/4 cup bean sprouts on each rice paper near the edge.

9. 9

   Place one rounded tablespoon of each vegetable mixture on the sprouts.

10. 10

    Fold in the ends, and tightly roll the rice paper.

11. 11

    Place seam side down on a plate.

12. 12

    Cover with a damp towel, and repeat until done.

13. 13

    Cover and refrigerate for up to 2 hours.

14. 14

    Cut each roll in half diagonally to make 12 pieces.

15. 15

    Garnish with carrot and cilantro.