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Easy-to-make summer rolls with fresh ingredients

Vanessa Seder shows us how to make summer rolls — a fresh dinner the whole family can help make.

PORTLAND, Maine — Vanessa Seder is a local cookbook author who came by the 207 studio to show us how to make some simple recipes the whole family can enjoy. 

Summer rolls are a great way to use local fresh ingredients that are in season and make a dinner everyone in the family can personalize. They come together quickly and will leave everyone wanting more.

Chili Dipping Sauce:

  • 1 teaspoon fresh orange zest
  • ¼ cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 to 2 teaspoons sambal chili sauce

Summer Rolls:

  • 3 ounces dried thin rice vermicelli
  • Sea salt
  • 16 cooked, peeled, and deveined medium-sized shrimp, sliced in half horizontally
  • ½ cup fresh mint leaves
  • 1 cup fresh cilantro sprigs
  • 1 cup basil leaves
  • 1 pitted, peeled, and thinly sliced avocado
  • 1 peeled, pitted, and thinly sliced mango
  • 2 cups shredded purple cabbage
  • Hot water for dish
  • 8 large round rice wrappers, about 10 inches in diameter

Making the chili sauce:

In a small bowl whisk together the orange zest, orange juice, soy sauce, sesame oil, sugar, and chili sauce and set aside until ready to use.

Making the summer rolls:

Cook the vermicelli according to the package instructions. Transfer to a bowl of ice water to stop the cooking, then drain and set aside.

Fill a large shallow dish with very hot water. Working quickly, completely submerge one rice wrapper in the hot water until soft and pliable, 10 to 15 seconds.

Remove from the water and place on a cutting board. Lay 4 shrimp halves in a row, cut side up, in the center of the wrapper, leaving about an inch of space on both sides. Top with a few slices of avocado, a few mint leaves, a couple of sprigs of cilantro and basil leaves, a few slices of mango, ¼ cup cabbage, and ¼ cup noodles.

Fold the bottom half of the rice paper wrapper over the filling, then fold in the sides of the wrapper. Pressing down firmly, hold the folds in place, and then tightly roll the wrapper up from the bottom to the top. Turn the roll over, seam side down, so that the shrimp faces up, and transfer to a large plate.

Repeat this process with the remaining 7 wrappers and filling ingredients, and cover the plate with a reusable wax wrap or plastic wrap until ready to serve. Serve at room temperature with a side of the dipping sauce.

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