Vietnamese Summer Rolls

Vietnamese summer rolls are often served more as an appetizer than a meal but they are a must in this house when the heat is on. When it's hot, many times we don't feel like eating let alone cook so these are a perfect go between (although ice cream isn't always a bad option, LOL). Making these is pretty simple once you get the technique right as the rice paper can be a bit tricky. You can fill them with whatever you want but shrimp, rice noodles, lettuce, a veggie like bean sprouts or carrots, and mint is customary. Here's a pretty good recipe I found for the dipping sauce, although you can always stick to a thinned out version of hoisin and peanut butter.

3 tablespoons finely chopped onion

1 small garlic clove minced

3/4 teaspoon dried hot red pepper flakes

1 teaspoon vegetable oil

3 tablespoons water

1 tablespoon creamy peanut butter

1 tablespoon hoisin sauce

1 teaspoon tomato paste

3/4 teaspoon sugar