Marukan Summer Rolls

INSTRUCTIONS

Prepare the dipping sauce by combining all ingredients in a small jar. Shake well to combine.

Place the noodles in a large bowl, cover with bowing water and let sit for 15 minutes. Drain.

Gather all the filling ingredients on a cutting board or in small plates or bowls.

Prepare a large bowl with warm water. One by one, dip a rice paper wrapper into the warm water, turning it if needed to get it all wet. Only dip it into the water for a few seconds – the wrapper should still be a little stiff. Rice paper wrappers are difficult to work with if over soaked. If still a little stiff, they will continue to soften as you add the ingredients.

Place the wrapper on a cutter board or mat. On the 1/3 section closest to you, start to layer your ingredients by first placing a leaf or two of lettuce. Next add noodles, vegetables, herbs, and meat.

Roll the wrapper over the ingredients, tucking a rolling as you go – as if making a burrito. Make sure you keep the fillings together and wrap it tightly.

Note – if using shrimp, roll the wrapper until you have 1/3 left then put on a layer of shrimp – this is the shrimp shown in the finished wrap.

Continue with the rest of the wrappers and ingredients.

Cut the rolls in half on a diagonal and serve with dipping sauce.