Photographed by Greg Dupree

Summer Rolls with Sweet Chili Sauce

By Sweet July

Fun, festive Summer meals.

Serves: 12

Time: 1 hour

A sweet, spicy and fresh crowd favorite.

We love putting these Summer Rolls together for summer party's. They're easy to assemble and can be done before the crowd arrives. Fresh herbs and veges will keep your guests satisfied, but not too full for the main spread.

Ingredients

- Very warm water (about 110°F)
- 12 (8½-inch) round rice paper sheets
- 6 butter lettuce leaves, ribs removed and halved
- 1 (8-ounce) package rice vermicelli noodles, cooked according to package directions
- 4 Persian cucumbers (8½ ounces total), cut into thin strips
- 2 medium carrots, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 24 fresh basil leaves
- 24 thin ripe avocado slices (from 1 avocado)
- Sweet chili sauce (such as Mae Ploy), for serving

Instructions

Step 1

Fill a medium-size deep skillet or wide shallow bowl (wider than rice paper sheets) with very warm water.

Step 2

Soak one rice paper sheet according to the package directions, then lay it flat on a plastic cutting board. Place a halved lettuce leaf on the bottom third of the sheet, followed by 3 tablespoons of cooked noodles. Top with about ½ ounce each of cucumber, carrot, and bell pepper strips, then add 2 basil leaves and 2 avocado slices.

Step 3

Roll the rice paper tightly like a burrito by folding in the sides first, then rolling from the bottom up into a snug cylinder.

Step 4

Repeat with remaining ingredients. Cut each roll in half crosswise and serve with sweet chili sauce.

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Summer Rolls with Sweet Chili Sauce

A sweet, spicy and fresh crowd favorite.

Ingredients