Eating healthy is the best thing one could do to their own body. This time we’ve asked the chefs of Iris Dubai to share the recipes of these yummy delights to surprise and impress the family or friends with, while note worrying about calories and diet.

Ingredients:

2 large carrots, julienned

2 -3 julienned green onions

1/3 cup thinly sliced purple cabbage

1 tablespoon olive oil

1/4 cup minced fresh cilantro (or to taste)

1/4 teaspoon fresh ground pepper

1 pinch sea salt

16 rice paper, rounds softened (8-inch)

1/8 cup bean sprouts

Sauce:

1 tablespoon reduced sodium soy sauce

1 teaspoon dark sesame oil or 1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon peanut oil

1/2 teaspoon hot sesame oil

1/2 teaspoon minced garlic  (2 cloves)

1 pinch sugar

Directions:

In a large bowl, combine the carrots, bean sprouts, purple cabbage, olive oil, cilantro, salt and pepper: Toss well. Let marinate at room temp for 10 minutes, stirring frequently. Place about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round. Sprinkle with basil/mint leaves. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate seam side down; cover with plastic wrap. Refrigerate for 10 minutes. In a small bowl, combine the soy sauce and sesame oil. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar. Serve as a dipping sauce with the spring rolls.