shrimp summer rolls

 
for friday's night dinner. fresh, light, healthy and very summery. yum! i could eat many of these rolls without feeling guilty.

{ingredients} :
.: rice papers
.: chinese chives
.: fresh mint leaves
.: mung bean sprouts
.: green or red leafed lettuce
.: pickle cucumbers (cut in strips)
.: rice noodles (cook in hot water 'til ready & drain)
.: shrimps (washed, cooked, cut in half & deveined)

{dipping sauce} :
.: hoisin sauce

{directions} :
wash all fresh veggies. prepare shrimps & cook the rice noodles. when everything is set & ready, *dampen the rice paper in a large bowl of warm water until soften, drain, & place it on a flat plate. arrange shrimps, veggies, & rice noodles then fold the bottom of the rice paper over filling, tuck in the ends as you roll & tighten it as you go. it takes a couple of tries before perfecting it. repeat*