as a healthy alternative to the fried Asian egg roll, this spring roll recipe is light, crunchy and very tasty. although i chose to make the recipe with just vegetables, this dish could be made with cook shrimp or chicken. this recipe can be made in advance and is certainly going to be a hit at your party.
mix 1/2 cup fresh bean sprouts, 1/2 cup shredded carrots, 1/4 cup water chestnuts, 3 chopped green onions and grated celery in a large mixing bowl. this filing is very flexible and other vegetables can be used. other options would be to add chopped mushrooms, shredded napa cabbage, chopped basil or other herbs to taste.
using packaged rice paper spring roll wrappers, dip them one by one in very warm water for about 10 seconds. working one at a time, add the filling to the center of the wrapper and fold up into a log and then using extra water on the fingers, shape the edges into a spring roll shape.
after 10 to 12 of these are prepared, i place them on a 1/2 sheet pan, cover with plastic wrap and refrigerate before cutting in half for serving. for a party, serve on a bed of large leaf lettuce on a chilled platter. any favorite Asian dipping sauce can be used as a garnish. for an orange sauce, heat orange marmalade in a saucepan until the consistency is thin enough for dipping.