Vietnamese Summer Rolls

I love summer rolls.  They are so refreshing and healthy.  They are like eating a salad, except way more fun.  They are super easy to make too once you get your assembly line going. I love ordering these at restaurants rather than the spring rolls because they are made with rice paper, meaning they are gluten free, and they aren't fried.  They will definitely impress at a gathering and perfect with a peanut dipping sauce.  We used Annie Chun's gluten free peanut sauce and they were perfect.  Enjoy!

Vietnamese Summer Rolls

Serves: 6

Ingredients:

6 sheets of rice paper

2 carrots, sliced into matchsticks

1/2 medium sized cucumber, seeded and sliced into matchsticks

1/2 block of tofu, baked and sliced very thin

1 cup chopped romaine lettuce (I just used spring greens because that's what I had)

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Peanut sauce for dipping

Directions:

Soak the rice paper one at a time in a plate of warm water for a minute or so, until soft.  Place veggies in the middle of the rice paper and fold and roll.  I like to fold one side over, followed by the top and bottom, and then the other side. Rice paper will be very sticky so spray whatever you place them on.  Serve with peanut dipping sauce.

It is easiest to get all your ingredients together in an assembly line before you start. 

Soak the rice paper in a plate of warm water for a minute until it softens.

Place the rice paper on a bamboo cutting board or a plate sprayed with oil, rice paper will be extremely sticky.

Place veggies in the center of the wrap.  I like to wrap one side over, then the top and bottom, then the other side.  It's best if you spray your serving dish too so they don't stick to it.