summer rolls (gỏi cuốn)

I've seen these things referred to as spring rolls versus summer rolls, and I don't know if they're Thai or Vietnamese. In any case, I'm talking about those fresh (not fried) salad-y rolls wrapped in translucent skin. Fresh and delicious.

Ingredients

4 oz rice vermicelli
8 12" rice paper
red lettuce, washed
grated veggies (carrots, daikon, cucumber)
fresh herbs (mint, Thai basil, cilantro)
8 portions cooked tofu or meat (shrimp, chicken, pork)

16 rolls

Directions

Cook vermicelli according to package. Set aside.

Submerge a sheet of rice paper into a plate of warm water for a few seconds just until pliable, right when you can bend the side in without feeling like it'll crack. Take care not to oversoak it. Lay on a plate.

On the bottom third with at least 1" from the edge, lay the lettuce. Layer veggies, herbs, and vermicelli. Add meat across the center. Fold in the sides, and then roll it up tightly.

Repeat 7 more times.

Serve whole or halved along with peanut dipping sauce.

30 minutes