Roll-Your-Own Spring Roll Summer Supper | BWTribble.com

Ingredients

• hot water to cover until to barely tender (5 to 8 minutes), drained and rinsed
• 3/4 to 1 pound Asian-style barbecued pork, or leftover American barbecue, tempeh, tofu or cooked meats or fish
• 1/2 pound cooked shrimp, halved lengthwise (optional)
• 14 lettuce leaves, washed, dried and thin sliced
• 1 to 2 cups shredded carrots, or other vegetables, thin sliced
• 1 big bunch spearmint, washed and dried
• 1 big bunch coriander or basil, washed and dried
• 25 rice paper rounds (6- to 7-inch diameter)