Shrimp and Veggie Summer Rolls with Garlic Sesame Noodles

An easy meal perfect for hot summer days. The only cooking required is to boil water in a kettle!

Thin rice noodles
Rice paper wrappers

Spinach leaves
Basil leaves
Red or yellow bell pepper, sliced thin
Carrot, sliced thin
Cucumber, sliced thin
Avocado slices
Cooked shrimp, sliced in half lengthways

1/2 cup soy sauce
4 tablespoons sugar
1/4 cup canola oil
6 tablespoons sesame oil
4 tablespoons rice vinegar
4 cloves garlic, grated

Sliced green onion and black sesame seeds, for garnish

Place thin rice noodles in large bowl, cover with boil water and let soak for 10 minutes. Drain and rinse with cold water. Set aside.

Thinly slice all vegetables, and line up at work station, forming an assembly line. Place pie plate of warm water beside work area.

Submerge two rice paper wrappers under water and soak for one minute. Gently press wrappers together under water with fingers.

Place the two wet wrappers on work surface, keeping one on top of the other.
Layer spinach and torn basil leaves down the center of the rice wrap, top with noodles, thinly sliced vegetables, and shrimp.
Gently roll,tucking in sides as you roll up. With a sharp knife, slice roll into 2 equal pieces.
Repeat with remaining ingredients.

In small bowl, whisk together soy sauce, sugar, canola oil, sesame oil, vinegar, and grated garlic. Pour 1/2 of the sauce over the rice noodles, gently tossing to coat noodles. Top with green onion and sesame seeds.

Serve remaining sauce with summer rolls as a dipping sauce.