Summer Fresh Rolls - its not too late....

I was recently at a wedding where these were served as appetizers:  easy to grab, delicious, light, and most everyone likes them.  They can be vegetarian and are dairy and gluten-free.   Prepping is the most time-consuming part.  I’d say that even though it was my first time making them, it turned out very well.  Give it a try-summer’s almost over!

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Ingredients

• 1 package spring roll skins (look in the International section of the grocery store)
• 6 leaves Romaine lettuce – wash leaves and cut in half down the spine
• 1/3 cup Hoisin sauce
• 2 carrots – sliced into long, thin slivers
• 1 jalapeno – seeds removed; sliced into thin slivers
• 1 medium cucumber – sliced into long, thin slivers
• 1 package tofu – slice into thin rectangles and bake or fry in coconut oil  -or-           20 cooked shrimp – cleaned and split in half down the middle
• 1 package rice Vermicelli noodles
• 1 cup peanut sauce (3/4 cup peanut butter, 1 T sugar, 3 T soy sauce, 1 T rice vinegar, 1 T sesame oil, 1 T  fresh lime juice, 1 clove mashed garlic – blend well
• 1 cup fresh bean sprouts
• 1 large bunch cilantro – chopped 

Instructions

1. Prep your veggies and sauces and place them in easy-to-reach bowls.
2. Cook the noodles by dropping them in boiling water for 2 minutes, then rinse with cold water.
3. In a large bowl on the stove, keep ~2-3 inches of water lukewarm/body temp.
4. Work with 1 skin at a time - they are very fragile.  Submerge the shell in the hot water and wait for it to soften completely.  Lift it carefully and place it on a clean, dry cutting board.
5. Place a piece of lettuce diagonally on the shell.  Spoon some hoisin as the base sauce.  Layer in some carrots, cucumber, jalapeno and tofu/shrimp to taste.  Place a thin section of noodles on top.  Sprinkle with cilantro and peanut sauce. 
6. Fold the left corner of shell across the lettuce and veggie mixture.  Tuck it tightly around the lettuce.
7. Tuck both top and bottom (like a burrito).  If the lettuce is poking out too much on 1 side, it can be open on top if needed. 
8. Continue to fold the lettuce tightly under while rolling the wrapped side firmly over the remaining right corner.
9. If rolls won’t be served immediately, keep in the refrigerator with a wet paper towel on top.  They will hold very well. 

Original Recipe by Ginger Hultin 9/2012

(Per Serving)  Calories: 200, Total Fat: 5 g, Protein:  7 g

Yields 12