• 4 sheets rice paper
• 12 cooked, peeled, deveined shrimp, halved lengthwise
• 1 cup shredded carrots
• 1 cup fresh bean sprouts
• 2 green onions, cut into 4 inchm lengths
• 1 Tbs. finely chopped peanuts, optional
• 2 tsp. fresh mint leaves
• 2 tsp. fresh basil, or cilantro leaves
• 2 Tbs. teriyaki sauce, for dipping

Assemble all the ingredients; set aside. Place one sheet of rice in a bowl of warm water (110°F-120°F) for 10 seconds. It will continue to soften as you work with it. Carefully transfer to a linen towel. Divide remaining ingredients, except the teriyaki sauce. Arrange shrimp halves in the middle of the paper and add remaining ingredients on top. Roll up, folding in the ends burrito-style, as tightly as you can. Repeat with remaining ingredients and rice paper. Serve at room temperature with teriyaki sauce. One spring roll per serving as an appetizer.

Per serving: calories 99, fat 2.3g, 19% calories from fat, cholesterol 27mg, protein 7.0g, carbohydrates 14.4g, fiber 3.0g, sugar 6.9g, sodium 498mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 0.1, Very lean meat protein: 0.6

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