Yield: 2 servings

Total Time: 20 minutes

GATHER THE GOODS

4 pieces rice paper

6 large shrimp, cleaned and cooked

1/4 cup thinly sliced bell pepper

1/4 cup shredded carrots

1/4 cup shredded green cabbage

4 teaspoons Hoisin sauce

For serving

1 tablespoon chopped cilantro

1 tablespoon chopped peanuts

Hoisin sauce

MAKE IT

1. Pour warm tap water into a shallow bowl or pie dish big enough to fit the rice paper. Soak the rice paper for a few seconds until it softens. Remove from water and place on a cutting board.

2. Place 3 slices of shrimp in the center of rice paper. Top shrimp with a few slices of pepper, carrots, and cabbage. Pour a teaspoon of hoisin sauce down the center.

3. Wrap summer roll like you would a burrito. Roll up the shorter ends, and then fold the end on the left over and roll toward the right.

4. Serve the summer rolls with cilantro, peanuts, and more hoisin sauce.