Summertime Rolls

And rolls and rolls. And rolls. And then it's August. And then it's over. Or is it over now? (Practically!) So what else can I possibly do but commemorate summer with summer rolls.

My recipe is less a recipe than a list of ingredients to roll up like a burrito. You can't go wrong. Well, I guess you could. I wouldn't roll up anything hot for starters. Or sharp and pointy. Or cheesy. But other than that, pretty much anything goes.

Summertime Rolls

8 (6-inch) rounds rice paper

2 ounces cooked rice vermicelli noodles, rinsed and drained

1 medium carrot, peeled and thinly sliced into matchsticks

Shredded lettuce

Fresh mint leaves

Fresh cilantro leaves

12 cooked shrimp, cut in half lengthwise

3 tablespoons fresh lime juice

2 tablespoons fish sauce

2 tablespoons sugar

1 tablespoon rice wine vinegar

1 tablespoon water

1/2 teaspoon red chili paste

1. Fill a shallow bowl or pan with hot tap water and place one rice paper wrapper into the water until it is soft and pliable, about 15 seconds. Gently remove the wrapper and lay on a work surface that is covered with a damp paper towel.

2. Layer some of the noodles, vegetables, and herbs, topped with three shrimp halves, in the lower half of the wrapper. Fold up the bottom edge to cover the filling, then fold in the sides. Continue rolling upwards to finish. Repeat with the remaining ingredients. Cover the rolls with a damp paper towel while you work.

3. Combine the lime juice, fish sauce, sugar, vinegar, water and chili paste in a small bowl. Whisk until the sugar is dissolved. Taste and adjust seasoning.

4. Serve the rolls immediately with the dipping sauce. Makes 8 rolls.

The real inspiration?

Fell into

A sea of grass

And disappeared among

The shady blades...

Children all

Ran over me

Screaming tag!

You are the one!

...

Oh...the summertime rolls.

Thanks Jane's Addiction!