• 12 rice-paper wrappers
• 1-1/2 lbs. sliced smoked turkey, cut into thin strips
• 2 cucumbers, peeled, seeded and cut into strips
• 2 green onions, cut into strips
• 2 cups Driscoll's strawberries, hulled and chopped
• 1 ripe mango, peeled and cut into thin strips
• 1 cup fresh mint leaves
• 2/3 cup peanuts
• 1/2 cup Driscoll's raspberries
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 Tbs. sugar
• 1 tsp. grated ginger
• 1/4 tsp. crushed red pepper

Working with one sheet of rice paper at a time, dip sheet in bowl of hot water until softened, 20 to 25 seconds. Arrange one-twelfth of turkey horizontally in lower third of wrapper, leaving a 1 inch border on either end.

Top with one-twelfth of next 6 ingredients; fold in ends and tightly roll up. Cover with damp paper towels. Repeat process. Cut rolls in half; arrange halves seam side down on serving plates. Serve with dipping sauce.

For dipping sauce: Mash raspberries with a fork in a small bowl; stir in remaining ingredients.

Makes 4 rolls per serving.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 342, fat 9.9g, 24% calories from fat, cholesterol 47mg, protein 28.8g, carbohydrates 40.3g, fiber 7.1g, sugar 24.2g, sodium 1599mg, diet points 6.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 1.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.2, Very lean meat protein: 2.0

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