VEGETABLE SUMMER ROLLS

Vegetable Summer Rolls image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 9

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

Steps:

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).
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.