Light Lunch, A Spring Roll in Winter

You will really enjoy this...it takes a few tries handling the rice paper wrapper, but it is so worth it!

A note about ingredients, you can find most of them in the Asian section at the regular market and the Spring Roll Wrapper, (the package is in the first picture),you will need to go to an Asian market. One package has a lot of wrappers so it is worth the trip.

As far as the filling goes, for the protein, (I used imitation crab sticks), you can use any leftover chicken, fish, or meat.

The only "cooking " involved in this is warm water for softening the wrapper and very hot water for the Mung Bean Threads (or also referred to as noodles).

Set yourself up in an assembly line.

This recipe will make 3 rolls:

3 Spring Roll Wrappers

Big bowl filled with warm water

1 good handful Mung Bean Threads ( you can break it off in a bunch)

Bowl of hot water

1/2 Seedless Cucumber cut into matchsticks

1 Carrot cut into thin matchsticks

2 whole Scallions cut into a small dice

Big handful of shredded lettuce

4 0r 5 imitation Crab Sticks broken up into shreds

Ponzu Sauce

Set aside a plate with a damp paper towel on it and another damp paper towel for covering each roll as you work on the others or the rolls will get gummy.

Start by soaking the Mung Bean Threads in the bowl with the very hot water for about 5 minutes or till soft, then drain.

Now begin to soak your wrapper in the warm water until it is soft (this will happen fast)

Carefully lift it out of the water and lay it out on your board.

Layer toward the top of the circle some of the lettuce, carrot, cucumber, crab, and threads

Then sprinkle with the Ponzu sauce.

Bring both sides of the wrapper in then roll down from the top as tight as you can, it will seal itself.

Place it in the damp paper towels.

Continue to complete the next two.

To serve I cut them in half on an angle for a pretty presentation.

Put out some Ponzu in a bowl for extra dipping.

Very low in calories!

Enjoy!