I’ve been making these light, low-calorie hors d’oeuvres forever. This is our original recipe and we still use the same one.

Fresh Vietnamese Summer Rolls

For Spring Rolls:
1 pkg. Banh Trang rice paper wrappers
4 oz. bean threads
3/4 c. shredded carrot
1/2 cup shredded Napa cabbage or iceberg lettuce
1/2 cup chopped red bell pepper(optional)
1 bunch cilantro, chopped
1 bunch mint, chopped
1 bunch basil, chopped
Roasted unsalted peanuts
Optional- cooked and chopped or shredded shrimp or chicken

Soak bean threads in boiling water for 10 minutes. Drain well. Place noodles in stainless mixing bowl. Add remaining ingredients. Mix well and set aside.
Soak rice wrappers in very hot water. One at a time, place wrappers on work surface(marble or granite best) and fill with small amount of mixture. Fold part closest to you over the mixture, then fold over sides. Roll into a cylinder and place seam side down on moist paper towel. Cover with moist paper towel while making other rolls. Refrigerate. Take out of fridge at least one hour before eating.

Serve with the following dipping sauce.

Dipping Sauce for Spring Rolls (can also use a Peanut Sauce or Hoisin Sauce)
1 cup sugar
1/2 cup water
1/2 cup rice wine vinegar
1 T. minced garlic
1 t. salt
4 t. Nam Prik Paste (chile paste with bean oil)
Juice of 1/2 lime
(optional) Cooked shrimp, chicken

Simmer first 5 ingredients for 20 minutes. Remove from heat and add Nam Prik Paste and lime juice. Refrigerate until cool.