I made this more than a couple of weeks ago and have only now found the time/inclination to put this up. These rolls taste like a warm summer day in an orchard - if that taste could be in a roll.
I saw a recipe for summer rolls in one of my favourite blogs and finally got around to making it.
1 cup of fresh basil
1 cup of fresh mint
1 inch piece of ginger cut into thin juliennes
2 small carrots cut into juliennes
one small head of lettuce
2 oz of thin rice vermicelli ( soaked in hot water according to package instructions)
about 10 sprigs of cilantro/coriander leaves
rice paper wraps (available in any Asian store)
Prepare all the ingredients and put them out in a plate. Warm some water and pour it into a shallow pan where you can dip your rice paper wraps. Dip the wrap, make sure all of it is under water for a few seconds and place on a clean dry surface. Add a few lettuce leaves that have been roughly torn into large chunks. Add a few basil leaves, a few mint leaves, some carrot, a spring of coriander, some ginger. Place all of these in one end of the wrap. Add a little cooked vermicelli. Make a roll by tucking the sides under the vegetables and make a wrap. Veggie belly has lovely pictures illustrating how to do this.
And that's it. I am going to make them all the time. To store , make ahead,put on a plate, cover with a damp towelette, wrap with plastic and cool in fridge.
Serve with your choice of dipping sauces.