Summer Rolls Recipe – Sunset Magazine

Ingredients

• 3 1/2 ounces (half of a 7-oz. pkg.) thin rice noodles
• 1 red bell pepper (6 oz.), rinsed
• 3 tablespoons Asian fish sauce (nuoc nam or nam pla)
• 2 tablespoons sweet Asian chili sauce
• 1 tablespoon lime juice
• 2 tablespoons chopped roasted peanuts
• 12 ounces shelled cooked shrimp (31 to 40 per lb.), tails removed
• 8 ounces shredded cooked chicken
• 6 ounces mixed baby greens, rinsed and crisped
• 1 English cucumber (10 oz.), rinsed, halved lengthwise, and thinly sliced into half-moons
• 2 carrots (8 oz. total), peeled and shredded
• 1 cup each loosely packed fresh mint leaves and fresh cilantro
• 12 to 18 rice-paper wrappers (bánh tráng; 8 in. wide)