Vegetable-Chicken Summer Rolls

By Cubby

Ingredients

• 1/4 cup Asian fish sauce
• 1/4 cup fresh lime juice
• 2 tablespoons water
• 1 teaspoon sugar
• 1 Thai chile, stemmed and very thinly sliced
• Eight 8-inch round rice paper wrappers
• 4 baby Chioggia or golden beets, scrubbed and very thinly sliced
• 1 cup shredded cooked chicken (4 ounces)
• 2 ears of corn, kernels cut off
• 2 ounces sunflower sprouts (1 1/2 cups)
• 1 Hass avocado—peeled, pitted and sliced
• 1 1/2 cups small basil leaves
• 4 small red lettuce leaves, torn

Preparation

Step 1

In a small bowl, whisk the fish sauce with the lime juice, water, sugar and Thai chile.

Fill a large shallow bowl with hot water. Soak 1 rice paper wrapper at a time in the water for 30 seconds, until just pliable. Spread on a work surface. Top the wrapper with some 
of the beets, chicken, corn, sprouts, avocado, basil and lettuce. Tightly roll up the wrapper around the filling, tucking in the sides as you roll. Repeat with the remaining wrappers and fillings. Serve the rolls with the dipping sauce.