Summer Rolls

These are one of Carter’s favorite things to eat.  It is the best way to get veggies into a kid.  The traditional summer rolls put noodles inside, but I replaced the noodles with romaine lettuce.  The dipping sauce also makes a great dressing for a green salad.

Dipping Sauce

1/3-cup soy sauce

¼ cup water

10 Splenda packets

Juice of 1 lime

2 t. grated ginger

3 cloves garlic grated

1 t. Siracha (garlic chili sauce)

Handful of fresh cilantro leaves chopped

Rolls

Rice Paper rounds –

2 cups of shredded Chicken – can be poached or pulled from a rotisserie chicken from the grocery store  (You can use any kind of protein, grilled beef, cooked shrimp, or roast pork.  Be Creative)

Head of romaine lettuce washed and torn into pieces

1 cucumber- peeled and seeded and cut into strips

3 carrots – peeled and cut into strips

24 fresh basil leaves

24 fresh mint leaves

¼ cup Hoisin sauce

Wet one rice paper round and lay it on a plate.  Schmear a one-inch stripe of Hoisin sauce in the middle of the rice paper.  If the round was a clock, schmear one inch in from 12 o’clock to one inch in from 6 o’clock.  The Hoisin sauce is the only really calorie-laden thing in this recipe so go easy on it.  Lay two basil leaves and two mints leaves on the Hoisin.  Top with a couple of lettuce leaves, a few strips of cucumber and carrots and then a few pieces of chicken. This all should be done in a line in the middle of the rice paper.  Fold the short edges at 12 o’clock and 6 o’clock in and then pull the three o’clock flap over and roll the whole thing to 9 o’clock.  It will look like a somewhat translucent big egg roll.

Repeat.  This is a fun thing to let people make themselves.

Serve the dipping sauce in a little ramekin on the side.