People love this light appetizer with its vibrant colors and fresh flavor.


3/4 cup sour cream
1 tablespoon minced shallots
1 tablespoon soy sauce
12 (6 1/2-inch-round) sheets rice paper
1 carrot, cut into matchstick-size strips
1/2 cucumber, cut into matchstick-size strips
12 small leaves Boston or Bibb lettuce, center ribs removed
1/4 cup purchased roasted red bell peppers, cut into strips
1/2 avocado, sliced lengthwise into thin strips
12 fresh cilantro sprigs
Cilantro-Lime Dip (recipe follows)

1. In small bowl, combine sour cream, shallots and soy sauce; blend well. Set aside.

2. Dampen several cloth towels with water; lay one towel flat on counter. Dip 1 sheet rice paper in shallow pan of water; place on towel. Without overlapping, lay as many wet rice paper sheets as possible on towel. Cover with second towel. Continue layering remaining sheets of rice paper in towels.

3. In medium bowl, toss together carrot and cucumber strips.

4. To assemble, place 1 lettuce leaf on 1 sheet rice paper; spread with 1 tablespoon sour cream mixture. Place 1/12 each of carrot mixture, roasted bell pepper and avocado, and 1 cilantro sprig in center. Roll up by folding one edge of rice paper over vegetable mixture; fold in sides and roll tightly. Place seam side down on plate. Repeat with remaining rice paper sheets and vegetables. Cover; refrigerate until ready to serve. (Spring rolls can be made up to 8 hours ahead. Cover and refrigerate.)

5. To serve, cut rolls in half diagonally. Serve with Cilantro-Lime Dip.

24 servings

PER SERVING: 60 calories, 4.5 g total fat (2 g saturated fat), 1 g protein, 4 g carbohydrate, 10 mg cholesterol, 105 mg sodium, .5 g fiber

Cilantro-Lime Dip

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon fresh lime peel
1/8 teaspoon salt

Combine all ingredients in food processor. Process until well blended and smooth.