Summer rolls are a fresh solution for a quick summer lunch, a beautiful appetizer or a lite dinner on a warm evening.  Don’t let the rice paper wrapper intimidate you if you’ve never used them before.  Sure, it may take a few tries to get it right but by the third one, you’ll be wrapping like a pro.  They are so simple and healthy, just chop and wrap.  Check out my D&W Fresh Market Living Well with Margaux Drake segments on WOOD TV8, for a quick “how-to” of this recipe.

Summer Rolls
vegan/gluten-free
Makes 12 rolls

Ingredients:
1 c mung bean sprouts
1 c basil, cut into ribbons
1 c jicama, cut into matchsticks
1 c carrots, cut into matchsticks
1 c red peppers, cut into matchsticks
1 c green onions, chopped on an angle into 1” long pieces
1/2 c peanuts, chopped
1/4 c ginger, shaved
1 package Rice paper wrappers
warm water

Preparation:
Prepare the rice wrappers by filling a shallow dish with warm water.  Place the rice wrapper in the water until it just softens and flip it a few times, careful to not letting it stick to itself.  Then, carefully remove it and place it on a flat surface like a cutting board.  It helps to wet the surface before placing the rice wrapper on it.  Add each one of the the fillings to the bottom third of the wrapper being careful not to overfill.  Roll the wrapper over once, tuck the edges in and finish rolling.  Place finished rolls on a baking sheet fitted with a Silpat.  Cover with cellophane wrap to retain moisture and chill until ready to serve.  Serve with my spicy peanut sauce.

Notes:  There are many variations, make this recipe your own with different veggie, herb and sauce combinations.  The possibilities are endless!

Wine Paring Suggestion:  Lone Birch Gewürztraminer, spicy and a touch of sweetness and floral overtones.
*From Bob Goehring, Wine Specialist at D&W Fresh Market-Gaslight Village.

All Ingredients are available at D&W Fresh Market.