Food & Cooking Recipes Appetizers Easy Vegetarian Summer Rolls By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 14, 2021 Print Share Share Tweet Pin Email Yield: 12 Many summer rolls contain shrimp, chicken, or pork, but for people who enjoy meatless dishes, this one is filled with fresh herbs, scallions, frisee lettuce, carrots, red peppers, and daikon for a lovely vegetarian option. Ingredients 12 eight-and-a-half-inch rice-paper wrappers 1 medium head frisee lettuce 4 medium carrots, peeled, cut in matchsticks 1 daikon radish, peeled, cut in matchsticks 1 red bell pepper, seeds and membranes removed, cut in matchsticks 4 scallions, peeled, ends trimmed, washed, and cut in matchsticks 1 bunch fresh mint 1 bunch fresh cilantro Directions Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay a piece of frisee on bottom third of rice paper; top with some carrots, daikon, pepper, scallions, mint, and cilantro. Roll, tucking in one end as you roll and leaving the opposite end open. Place roll on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Do not refrigerate. Serve within 30 minutes. Cook's Notes Rather than cutting the julienned vegetables to length, we left one end untucked for dramatic effect. Print