Aptly named, Vietnamese Spring Rolls (Summer Rolls) are perfect for warmer months. They’re light, refreshing and great as an appetizer or light lunch. Traditionally, they are made with vermicelli noodles and a protein such as shrimp or pork. However, summer rolls are wonderfully adaptable, so you can tailor them to basically whatever you like. With this particular recipe, I used the avocado in place of shrimp, they have a similar shape when sliced and they’re hearty enough to act as a light protein. Likewise, when thinly julienned the cucumber acts like a noodle, making this dish lighter than if had been made with vermicelli. <br /> <br />Rice Paper Round Tips: <br /> <br />* The rice paper round will still be quite stiff when you pull them out of the water – the residual water on the rice paper round will continue to soften the wrapper. <br /> <br />** As you work on the rest of the rolls, be sure not to let the completed rolls touch – they could stick. If you store them for later consumption, I recommend wrapping them individually in plastic wrap.

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