New This Month

Vegetable Summer Rolls


Cool, vibrant summer rolls are especially appealing during the hot summer months.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, September 2008


  • 12 rice-paper wrappers (8-inch round)
  • 1/2 cup thinly sliced fresh mint leaves, plus whole leaves for rolling
  • 1/2 cup thinly sliced fresh cilantro leaves, plus whole leaves for rolling
  • 1 head Boston lettuce (8 ounces), finely shredded
  • 1 seedless cucumber, peeled and julienned
  • 2 large carrots, julienned
  • 2 red bell peppers, stemmed, seeded, and finely julienned
  • 2 cups radish sprouts or pea shoots
  • Lime-Garlic Dipping Sauce


  1. Dip 1 sheet of rice paper in a shallow bowl filled with warm water until pliable, 5 to 10 seconds. Transfer to a dampened towel placed on a work surface and smooth wrapper (wrapper may still feel hard in spots but will soften as it rests).

  2. Place 4 whole mint leaves and 4 whole cilantro leaves in center of wrapper. Top with 1 tablespoon lettuce, 5 cucumber strips, 5 carrot strips, 5 bell pepper strips, 2 tablespoons sprouts or shoots, 2 teaspoons sliced mint, and 2 teaspoons sliced cilantro. Fold sides in and roll tightly to enclose filling. Cover with a damp kitchen towel. Repeat with remaining wrappers and filling. Cut each roll into thirds, and serve immediately with dipping sauce.

Cook's Notes

Roll each one as tightly as possible so it doesn't fall apart when cutting.

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