Tropical Summer Roll

Adapted from Gourmet

3 Tbsp rice vinegar or Aunt Charlene’s Italian Apple Vinegar
2 Tbsp sugar
Dash of salt
4 oz vermicelli rice stick noodles, prepared as directed and chilled with cold water*
8 spring roll skins (rice paper)
24 mint leaves
16 cilantro sprigs
3 firm but ripe mangoes, peeled, pitted, and cut into matchsticks
1/2 pineapple, peeled, cored, and cut into matchsticks
1 seedless cucumber, peeled, seeds removed, and cut into matchsticks
3 green onions, cut into 3-inch strips

Mix together vinegar, sugar, and salt in a bowl. Add drained, chilled rice noodles (or rice) to vinegar

sauce and toss to coat. Fill a shallow baking dish with warm water. Soak one spring roll wrapper in

water for about 30 seconds, until pliable, and carefully transfer to a cutting board. Arrange 3 mint

leaves along bottom third of wrapper. Spread 1/4 cup of noodles, 2 cilantro sprigs, and 1/8 of the mango, pineapple, and cucumber matchsticks evenly along the bottom 1/3 of wrapper. Top with 3 or 4 strips of green onion and carefully fold bottom of rice paper over the filling and begin rolling up tightly. Stop half way, fold in ends, and continue rolling. Transfer to a serving plate seam side down. Make 7 more rolls in the same manner and serve whole or halved diagonally.

*May substitue 2 cups of cold short-grain rice.

Makes 8 servings
Prep Time: 20 Minutes
Cook Time: 38 Minutes