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Summer rolls are so easy to make, and you can fill them with anything you like! They are a great way to consume lots of fresh veggies. If you want to make them a meal (they are great for lunch on a hot day), add some protein. These have shrimp, but you can add chicken, tofu, beef – anything you like! And if you don’t like any of these veggies, feel free to swap them out with something you like better – or just leave it out. Another variation is to add some fruit like fresh mango or strawberries.

Shrimp summer rolls (makes 4)
For the rolls:
Vietnamese spring roll wrappers
8 medium shrimp (peeled, boiled in salt for 2-3 minutes)
1/3 red bell pepper (de-ribbed, seeded and julienned)
1/2 carrot (or several baby carrots), peeled and julienned
1/2 romaine lettuce leaf shredded into bite-sized pieces
1/4 cup red cabbage (julienned)
1/4 ripe haas avocado (optional), sliced or semi-julienned
1 Tbsp fresh cilantro leaves
Vermicelli noodles (optional), soaked for about 8 minutes in warm water
For the dipping sauce:
1 Tbsp creamy peanut butter
1 Tbsp soy sauce (you can substitute tamari or liquid aminos)
1/4 tsp ground ginger (freshly grated is best, but powdered works, too)
1 tsp honey
2 Tbsp (or more) rice vinegar
  1. Mix together all dipping sauce ingredients. If it is too thick for your liking, you can add more rice vinegar, or even a little bit of water. Add extra liquid a teaspoon at a time and stir before adding more.
  2. Slice shrimp lengthwise so you have two flat sides. Make sure all of your other ingredients are ready to go, as the spring roll wrappers, once wet, will begin to stick to your surface.
  3. Dampen the first wrapper on both sides and carefully lay it on your plate or other surface, leaving an edge or two barely hanging off the side (so you can grab it later for rolling).
  4. Place 4 shrimp halves down the middle of the wrapper with the colored side flat to the wrapper.
  5. Place other wrapper fillings (lettuce, cabbage, cilantro, julienned veggies, noodles) on top of the shrimp, working quickly. Do not over fill. Try to keep everything toward the center.
  6. Take the side of the wrapper that is hanging off the plate and carefully roll it over the fillings, pressing it to the other side of the wrapper. If you have room, fold the two ends and press them against the wrapper. It should all stick together, creating a little burrito. If you do not have room to fold in the edges, just leave them open.
  7. Serve with dipping sauce.
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