Asian Summer Rolls Recipe

Heat a medium saucepan of water to a boil over medium-high heat; add rice noodles. Cook until the noodles are al dente, about 4 minutes. Drain noodles, reserving the water.

Combine the basil, cilantro and mint in a small bowl; set aside. Pour some of the boiling water from the noodles into a large shallow dish. Dip 1 wrapper into the water for 2 seconds to soften. Transfer to a dish towel covered with plastic wrap.

Place 2 shrimp halves laid head to tail, a handful of rice noodles, 2 teaspoons of the herb mixture, 1/8of the carrots and 1/8of the peanuts in a row across the bottom third of the wrapper. Roll the paper up over the filling; fold in each side. Tightly roll up. Repeat with the remaining rice paper wrappers and fillings. (Wrap in plastic wrap and refrigerate if not serving immediately.)

Combine water, fish sauce, lime juice, garlic, sugar and crushed red pepper in a small bowl; divide dipping sauce between 4 ramekins or custard cups. Serve with wraps.

Note: Look for rice paper sheets, rice noodles and fish sauce in Asian stores and the Asian section of supermarkets.

Per serving: 65 calories, 1 gram fat (0.2 gram saturated fat), 9 mg cholesterol, 10 grams carbohydrates, 3 grams protein, 276 mg sodium, 1 gram fiber.