CHEF JOE TOWNSEND /PLUMGOOD FOOD
1 carrot cut into matchsticks (shredded carrots work too)
1 yellow bell, julienned
1 red bell, julienned
3 scallions, slivered
4 oz bean sprouts
30 sprigs of cilantro
15 rice papers
Place 1 rice paper in a shallow dish with warm water. Let soak until pliable, approximately 30 seconds. Remove from water and place on a clean surface. Place 2-3 pieces of each vegetable in the center of the rice paper. Fold bottom edge of the rice paper over the veggies. Next fold right and left side of rice paper in. Then roll forward to finish the roll. Place on a serving tray.
Repeat until all veggies are used. This should make 10-15 summer rolls. Let stand at room temperature for 10 minutes before serving.
Serve with your favorite dressing or dipping sauce.