Veggie Spring Rolls

A great weight watchers recipe from better homes and gardens. 1 point per roll.

• Ready In: 4 hrs 30 mins
• Serves: 12

Ingredients

• 1⁄2 cup  shredded daikon radishes or 1⁄2 cup radish
• 2  green onions, sliced thin
• 2  tablespoons rice vinegar
• 1  teaspoon Splenda sugar substitute
• 1  small  fresh jalapenos or 1  small 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. Combine first 6 ingredients oin one bowl, and the next four in another bowl.
2. Cover each and refrigerate beteen 2- 24 hours.
3. Stir once and drain.
4. Pour 1 cup warm water into a pie plate.
5. Carefully dip rice papers into water, one at a time.
6. Place papers one at a time on clean kitchen towels (not touching).
7. Let soften until pliable.
8. Place 1/4 cup bean sprouts on each rice paper near the edge.
9. Place one rounded tablespoon of each vegetable mixture on the sprouts.
10. Fold in the ends, and tightly roll the rice paper.
11. Place seam side down on a plate.
12. Cover with a damp towel, and repeat until done.
13. Cover and refrigerate for up to 2 hours.
14. Cut each roll in half diagonally to make 12 pieces.
15. Garnish with carrot and cilantro.