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Vietnamese spring rolls are a great summer standby. It is healthy, delicious and really showcase the summer garden's bounty well. Add a small amount of protein to satisfy the nutritional requirement of the day. The special sauce made with lime juice and fish sauce is tantalizingly delicious. It will leave you satisfied and keep your summer figure.
Ingredients:
Asian fine clear noodles (mung bean noodles or rice noodles);
Assorted vegetables, shredded (use whatever is in season; carrots, cucumbers, kohlrabi etc.), and lettuce leaves;
Rice wrappers (available in Asian markets);
Cooked shrimp (can be substituted with grilled chicken, sauteed shredded beef or any other cooked protein);
Cilantro.

Method:

1. Cook rice noodles according to package instruction. Drain and rinse in cold water, then cut into 4" lengths.
2. Dip the rice wrapper in hot water one at a time until barely softened. For best results, use two rice wrapers, stacked off centered.

3. Place the Wrapper on a flat surface, place a large lettuce leave on the rice wrapper, arrange  shredded vegetables in the center.
4. Wrap the spring rolls as tight as you can. Set aside

For dipping sauce: 2 T. fish sauce, 2 T. Hoisin sauce, 2 T. sugar. 1 t. Asian hot chili sauce (optional), 2 cloves of crushed garlic, juice of 1 lime and 1/2 C. water. Mix all ingredients together.