This recipe is mostly prep work and timely wrapping. Begin by prepping your fillings, all your veggies, thinly sliced about 2-3 inches in length. If you plan to include shrimp or tofu, begin those as well. Set aside and let cool. Then begin your noodles, follow the instructions on the packaging and set aside to cool.

Then comes the more tricky part, the rice paper wraps. Warm a thin layer of water in a saucepan on low heat. It should only be warm to the touch or else your papers will disintegrate. Take a single rice paper circle at a time and submerge it in the water for 10-15 seconds until it begins to wilt. Immediately take it out and place it on a flat plate or cutting board and fill it with your desired ingredients. Wrap your summer roll burrito style by folding in opposite edges and rolling. The paper will stick together and hold the wrap closed. Then set aside and repeat the process until you've made your desired amount of summer rolls. Serve with dipping sauce.

Summer Rolls

Dessert Summer Rolls

Same process, but fill your rolls with fresh fruit like mango, strawberries and kiwi along with your rice noodles. For your dipping sauce, melt dark chocolate and add sea salt!