Spring rolls make a healthy lunch at home or on the go. They are easy to make, and you can stuff them with a variety of vegetables. Pair them with a fresh salad or low-sodium soup for a nutritious, filling meal.

Yield: 6 spring rolls

Preparation time: 10 minutes

Cook time: 5 minutes

Ingredients

• ½ tbsp olive oil
• 1 tbsp grated onion
• 2 cloves garlic, grated
• 1/3 cup shredded carrot
• ¼ lb. raw shrimp, cleaned and chopped
• ½ small red bell pepper, cut into matchsticks
• ½ cup shredded cabbage
• 1 green onion, greens only, sliced
• ½ tsp low-sodium soy sauce
• ¼ tsp dark sesame oil
• 6 rice paper wraps
• 6 small sprigs of cilantro

Directions

1. Heat the oil over medium-high heat in a medium skillet. Add the grated onion and garlic. Cook for 1 minute.
2. Add the carrot and cook for another minute. Add the shrimp and cook for 2 to 3 minutes, until they turn opaque.
3. Add the bell pepper and cook for 1 more minute. Stir in the cabbage, green onion, soy sauce, and sesame oil. Remove from the heat and let cool completely.
4. Soften the rice paper wraps with water according to package directions. Lay a single wrap on a plate. Place 1/6 of the shrimp-and-vegetable mix at one end. Lay one small sprig of cilantro on top. Fold in each side of the wrap, then roll up like a burrito.
5. Serve at room temperature or cold.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.