Summer Rolls

Summer rolls remind me a lot of sushi - rice-based, fresh, delightful morsels with Asian ingredients. Fresh herbs are a must-have ingredient. These make a light, cold refreshing summer meal, though of course my husband was looking around for the rest of the meal after being served these. So for hearty eaters, this is probably better as a snack or lunch.

Summer Rolls
from Everyday Food

4 ounces vermicelli rice noodles
8 8-inch spring roll wrappers
fillings
peanut dipping sauce

Chicken and Mango Filling
4 oz. chicken cutlets, cooked and shredded
1 medium carrot, cut into matchsticks
1 small ripe mango, peeled and thinly sliced
1/4 cup fresh cilantro leaves

Vegetarian Filling
1 avocado, thinly sliced
1 medium carrot, cut into matchsticks
1 small cucumber, cut into matchsticks
1/2 cup fresh basil leaves

Peanut Dipping Sauce
1/2 cup natural peanut butter
1/2 cup warm water
1/4 cup fresh lime juice, from 2 limes
1 Tbsp. soy sauce
4 tsp. sugar


Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.

Place fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.

Fold bottom of wrapper tightly over fillings.

Roll over once, tuck in sides, and finish rolling. Add fresh herbs and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.

For sauce: whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce, and sugar.