Summer rolls are aptly named, the perfect seasonal dish that’s both cool and satisfying. This version calls for shrimp along with the usual refreshing vermicelli and mint leaves. A recipe for an accompanying dipping sauce is included.

• 8 sheets bahn trang (rice paper wrappers)
• 1 cup warm water
• 4 lettuce leaves, cut in half
• 2 ounces bun (rice vermicelli or long rice), cooked
• 1/2 cup julienned carrots
• 1 cup bean sprouts, washed and drained
• 1/2 cup mint leaves
• 8 cooked shrimp, shelled, cleaned and cut in half lengthwise
• 1 to 2 stalks green onion, cut into 2-inch lengths
• >> Nuoc Cham Dip:
• 2 tablespoons water
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 3 tablespoons nuoc mam (fish sauce)
• 1 clove garlic, minced
• 1/4 teaspoon red chili pepper, seeded and minced

Dip wrapper in warm water; quickly remove and lay flat on dry towel. Lay a piece of lettuce on bottom third of wrapper. On lettuce, place 1 tablespoon vermicelli, 1 tablespoon carrot, few pieces bean sprouts and mint leaves.

Roll up wrapper halfway to form cylinder. Fold left and right sides over the filling; arrange 2 pieces shrimp with green onion and continue rolling to seal.

Keep covered with damp cloth until ready to serve. Serves 8.

To make dip, place all ingredients in covered jar and shake vigorously to mix well, or combine everything in blender and blend 30 seconds. Serve with rolls. Refrigerate leftover dip.

Nutritional information unavailable.