When the heat is on during summer, these summer rolls are an amazing snack or light lunch to have around. They are cooling & filling without weighing you down. I also love to take them on the boat because they are not messy & really easy to eat on the go.

Ingredients:

• 6 Rice Paper Wraps
• 1/2 Cucumber, peeled & thinly sliced
• 3 Baby carrots, thinly sliced
• 2 sweet pepper, thinly sliced
• 3 Romaine Lettuce leaves (or spinach), chopped
• 1 cup Rice noodles (or whole wheat spaghetti)
• 12 Shrimp
• 6 Fresh basil leaves (or mint)

Dipping Sauce Ingredients:

• 1/3 cup peanut butter
• 1/2 Tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 Tbsp honey
• 1 tsp rice vinegar

First, combine all the ingredients for the dipping sauce together in a small resealable container. Once it is mixed well, let it sit in the fridge until you are ready to eat. If it’s a little thick for your liking, add a tiny bit of water or a little bit more of the liquid ingredients to thin it out.

Next, I boil the shrimp until cooked. Drain & set to the side.

Now, do the same for your noodles (boil, drain, set to the side).

Then, prep your veggies. (Most of my photos don’t show my basil because I forgot it until about halfway through!)

I like to line up all my ingredients for maximum efficiency & photographability!

Use two shrimp per roll, but cut them in half so there are four pieces. If you want to add more, feel free to!

You will want a clean, flat space to build your summer roll. I use a large cutting board.

Next, fill a shallow dish with warm water. You will use this to soften the rice wraps.

If your dish is large enough to fit the entire rice wrap, submerge it into the water for about 10 seconds. You want it soft, pliable, & a little sticky to the touch.

Or, if your dish can only fit half the wrap, submerge one side at a time.

Now, gently move your rice wrap to the cutting board, making sure it is flat and add all your ingredients in a line a little off-center.

To wrap, roll it up like a burrito. Gently pull the side parallel with your ingredients over the ingredients & tuck in the other two sides at the end of your ingredient line as you roll into a cylinder shape.

Note: Don’t pull TOO tightly or your wrap could tear or break.

And your summer roll is done! Continue for the remainder of rice wraps.

I simply put mine in a resealable container & set in the fridge until I’m ready to eat them.

Enjoy!

Let me know in the comments below if you try these!