Fresh Summer Rolls
Enjoy these simple Summer Rolls on their own as a light lunch instead of a salad. If you’re looking for a more substantial meal, add a  protein of your choice into the rolls or accompany them with vegetable fried rice!
Servings Prep Time
6servings 30minutes
Servings Prep Time
6servings 30minutes
Ingredients
Instructions
Preparation
  1. Put on a pot of water to boil for the noodles. Place the carrots and scallions in a large bowl. Add the lemon juice, sugar, soy sauce, ginger and cilantro. Cook the noodles and drain well, wrap in a thick smooth-textured kitchen towel and press to remove excess water, then add to the bowl.
Assembly
  1. On a table or counter set a large roasting pan with an inch of warm water in it, a clean towel, a cutting board, and a platter and plastic wrap for the finished rolls.
  2. For each roll, place a rice paper sheet in the pan of warm water and gently submerge with your fingertips. Once parts are softening but not completely limp (30 – 60 seconds), carefully place the sheet on the towel for a few seconds to blot excess moisture, then transfer to the cutting board.
  3. Put about a half cup of the veggie filling across the center of the rice paper skin. If you would like to add a protein to your wrap such as chicken, shrimp or tofu, do so now by laying it on top of the veggie filling. Fold in the rice paper from the sides, then up from bottom, then roll up.
  4. Place finished rolls on the platter and cover with plastic wrap to keep them moist while you complete the rest. If you prepare the rolls more than an hour before you plan to serve them, cover with wet paper towels and wrap tightly in plastic. Serve with dipping sauce.