Summer rolls

Ingredients
8 rice paper wrappers, soaked in cold water until soft
3 cups cooked rice noodles (Boil for about 3 minutes, until soft but no more, rinse in cold water.)
3 scallions, whites only cut in very thin strips, no longer than 2 inches
½ cup cilantro leaves
½ Thai basil leaves
2 cups iceberg lettuce, cut into thin strips, no more than 2 ½ inches long

Protein options: Shrimp, boiled and cut into thin strips, small pieces of roast pork or chicken, baked sesame tofu cut into long, thin strips.

Other veggie options: thin slices of blanched carrots, long very thin strips of cucumber, Boston lettuce, thin strips of daikon.

Instructions

Soak wrappers in cold water until soft (about 4 minutes)

Put wrapper on a plate. Arrange three herb leaves in the middle. Put a small bunch of noodles (about ¼ cup) on top. Make a pile of noodles about an inch wide and three inches long. Leave at least an inch and a half on each side. Add two scallion strips and a strip of meat, shrimp or tofu and few of the other veggies.

Then fold the sides in over the long edges. Then fold the back edge over and roll, like a burrito. The role will be very wet at first. Set aside for about 15 minutes. The texture will change, the wrapper will get a bit more opaque, and the roll will stick together. Once it is firm enough to hold together easily when you pick it up, it is ready to serve.

Serve with your favorite Thai or Vietnamese dipping sauce. Some suggestions: Peanut sauce, tamarind sauce, (fish sauce, rice vinegar lime and Serrano chilies, with maybe a little ground peanuts and a sprinkling of cilantro), or a sweet and sour chili sauce.