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Vegetable Summer Rolls

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

  • yield: Makes 3 dozen

Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, September 2008