So fast, so delicious!

Our 3-ingredient dipping sauce doubles as a flavor enhancer for the filling in these crispy-fried bites

Vermicelli Spring Rolls 

• 1/2 of (8 oz.) pkg. rice vermicelli
• 1/2 cup Asian chili sauce
• 4 tsp. low-sodium soy sauce
• 2 tsp. sriracha sauce
• 1 cup shredded carrots
• 12 egg roll wrappers
• 1/4 cup oil

• Cook noodles per package directions. Drain; rinse under cold water. Pat dry. In bowl, mix next 3 ingredients. Toss carrots and noodles with 2 Tbs. sauce mixture.

• Place 6 wrappers on surface. Spoon ½ cup filling 1" from 1/3 side closest to you onto each. Fold in sides 1/2". Brush ends with water. Starting from bottom, roll up to enclose. Repeat with remaining wrappers and filling. In nonstick skillet, heat 2 Tbs. oil over medium-high heat. Cook rolls in batches, turning until browned, 7-8 min., adding remaining oil as needed. Serve with sauce.

Servings: 6. Active time: 45 min. Total time: 45 min.

Calories: 320 Protein: 6g Fat: 13g (2g sat.) Chol.: 5mg Carbs.: 47g Sodium: 1,130mg Fiber: Og Sugar: 7g

Orange Cupcakes

Cream cheese frosting gives these treats extra richness