So today, my daughter and I decided to make spring rolls (summer rolls?) for the first time.
We have been talking about doing this for a while now.

I got the recipe from "You Can Trust a Skinny Cook: 140 Recipes That Love You Back" by Lucy Schaeffer as was presented on The Splendid Table website.

Words of wisdom:
Make your sauces before you begin.
Prep all your ingredients and place on a large platter before beginning to make the summer rolls.
It's a fun project with two people for encouragement and an extra hand while rolling the summer rolls.
It is a little time consuming but well worth the effort!

12 LARGE SHRIMP, cooked and halved lengthwise (I used more of the smaller shrimp and left them whole)
1 ripe MANGO, cut into long thin matchsticks
2/3 c. BEAN SPROUTS
1/2 c. fresh MINT LEAVES
1/2 c. sliced fresh BASIL LEAVES
1/2 c. CILANTRO LEAVES
4 large leaves BOSTON or RED LEAF LETTUCE, sliced in half
(We also added some grated carrots)

8 SPRING ROLL WRAPPERS, plus a few extra as they are fragile

Sauces: Nuoc Cham and Spicy Peanut Sauce (recipes to follow)

Place a skillet of warm water on the counter, and be sure the skillet is wide enough so that each wrapper can lay flat.
Lay a dry kitchen towel on the counter near the skillet; this is where you will make the roll.
Prepare another platter with a slightly damp kitchen towel so that you can cover the completed rolls and prevent them from drying out.

Lay a wrapper in the warm water and remove when it feels like wet plastic wrap, 10-20 seconds, depending on the heat of the water.
Place the flexible wrapper on the dry towel and place your ingredients on the bottom third of the wrapper and then roll up, tucking the sides in, burrito style.
Place on the platter and cover with the slightly damp towel.
Repeat with remaining wrappers.

Serve the rolls whole or slice on the bias.
Serve with Nuoc Cham and Spicy Peanut Sauce for dipping.

Nuoc Cham

1/4 c. RICE VINEGAR
1/4 c. Vietnamese or Thai FISH SAUCE
2 Tbsp. SUGAR
2 Tbsp. fresh LIME JUICE
1 clove GARLIC, minced
1/4 tsp. RED PEPPER FLAKES

Combine these ingredients and stir until the sugar dissolves.

Spicy Peanut Sauce

3 Tbsp. CREAMY PEANUT BUTTER
2 Tbsp. lower sodium SOY SAUCE
2 Tbsp. fresh LIME JUICE
1 Tbsp. HONEY
1 Tbsp. chopped SCALLION GREENS
1/8 tsp. GARLIC POWDER
1/8 tsp. RED PEPPER FLAKES

Whisk together until combined.

Now go and enjoy the fruits of your labor!