Summer Salad Rolls

  As the weather has been so nice it makes me think what can I make for dinner to be light and not something needing to be eaten hot.  Well, summer rolls, salad rolls, spring rolls...whatever you wish to call them, they're good, especially on a hot day.  Have with a side of fruit, we had watermelon, and you've got a great little meal. On a winter's day, I would of paired with Tom Yum soup.
   You do need a few ingredients here, which you should prepare before the actual assembly begins because the spring roll wrappers are a bit tricky to work with and timing is everything.

Ingredients: 
Spring Roll wrappers                  
cellaphane noodles
mung bean sprouts
English cucumbers/sliced into thin strips
carrots/shave into thin slices
prawns/cooked and sliced long wise down the middle
basil/chiffonade
cilantro leaves
chili sauce
peanut sauce

  Prepare all the vegetables prior to assembling the spring rolls. You'll also need to have everything in order for the process as it's definetly important to have things in line of how you will put them into the spring roll, make sure to throw a carrot to the dog too as he'll be waiting at your heals for whatever you may drop.  It'll give you some space.
   You'll need to have a plate or shallow dish with warm water and another plate with damp paper towels for assembling the spring rolls and keeping them moist while you work.

  Put a dried wrapper into the warm water, making sure all edges are submerged, soak till pliable but not soggy then move to plate with dampened paper towels and add another shell to water. 
  Add the shrimp to the bottom of the shell, as that's what will show through and be pretty, along side add the cilantro leaves.  On top of the shrimp you will put the drained cellophane noodles, sprouts, basil, carrots, and cucumber slices. 

From there you will begin to roll, pull one side up first, tucking all contents into the wrapper, then pull both the ends into the wrapper and roll to the other end.

  As you prepare each wrapper you will layer them between waxed paper or saran wrap so that they don't stick to each other and tear. 

We always have ours the typical way, loads of peanut sauce and chili garlic sauce. Spicy is always better.

I haven't made these in a while, but I've done with a couple different variations before, I've used shredded broccoli, I've used cabbage slaw, I've read to use slivered mango too.  What ever way you want to make them, I hope you enjoy.