Unlike egg rolls, the wrappers of Asian-Inspired Spring Rolls are raw, not fried. These rolls are vegetarian.

MCT / Tammy Ljungblad

You may not be able to judge a book by its cover, but you can most certainly judge an Asian-inspired roll by its wrapper.

Traditional egg rolls are yummy but also typically deep-fried. Spring roll wrappers, on the other hand, are raw.

Stuffed with vegetables, cilantro and mint, Asian-Inspired Spring Rolls are a vegetarian treat that are as fun to make as they are to eat.

Shopping tip: Rice papers are edible translucent wrappers that are soaked in water to make them pliable enough to be folded around ingredients. They may be eaten raw or deep fried and are available in the ethnic foods section of some large supermarkets as well as any Asian grocery.

Rice papers can be a bit tricky to work with at first, but are not as delicate as they appear. If your first rolls are not compact enough, carefully unroll and start again. If the paper becomes too wet, use a paper towel to blot excess water.

Serving tip: Chopped roasted peanuts make a nice optional garnish. Leftover cooked, shredded chicken would also be a nice addition.

DIPPING SAUCE1

DIPPING SAUCE

1 clove garlic, minced

1 tablespoon sugar

1/4 cup hot water

3 tablespoons rice vinegar

1 teaspoon light soy sauce

1/2 teaspoon red chili sauce

1 teaspoon finely chopped fresh ginger

Juice of one lime

Whisk all ingredients together and allow to stand for 10 minutes. Serve with rolls.

Makes about 1/2 cup

Per 1-tablespoon serving: 9 calories (1 percent from fat), trace total fat (no saturated fat), no cholesterol, 2 grams carbohydrates, trace protein, 25 milligrams sodium, trace dietary fiber.

ASIAN-INSPIRED SPRING ROLLS1

ASIAN-INSPIRED SPRING ROLLS

2 ounces rice vermicelli

1 teaspoon sesame oil

1/2 cup sliced mushrooms

2/3 cup grated carrot

1 red pepper, seeded and sliced into thin, long slices

Juice of one lime

2 teaspoons light soy sauce

1 tablespoon rice vinegar

3 green onions, sliced

1/4 cup minced cilantro

1/4 cup minced mint

8 (8 1/2-inch) round rice papers

8 baby corn cobs, rinsed and drained

Place rice vermicelli in a deep bowl and cover with hot water. Allow to stand for 10 minutes. Rinse with cold water and drain well on paper towels.

Place sesame oil in a medium nonstick skillet. Sauté mushrooms, carrots and red pepper until crisp and tender. Stir in lime juice, soy sauce and vinegar. Simmer until most of the liquid has evaporated. Stir in green onions, cilantro and mint. Gently fold in vermicelli.

Fill a pie plate with warm water. Work with one rice paper at a time and submerge it in water for 30 seconds. Place rice paper on a dry, flat surface to fill. Fill with 1/8th of the vegetable mixture. Place one corn cob down center. Fold bottom and top of wrapper over filling. Roll and tuck tightly. Place on plate and cover with a damp towel while repeating process with remaining rice papers and vegetables.

Makes four main dish servings or eight appetizer servings

Per serving, based on four: 138 calories (11 percent from fat), 2 grams total fat (trace saturated fat), 1 milligram cholesterol, 27 g carbohydrates, 3 g protein, 181 mg sodium, 2 g dietary fiber.