recipe: asian summer rolls

one of my favorite recipes year round but especially in the summer. these are so light and completely guilt free. also very customizable for whatever ingredients you have or whatever tastes you (or your company) may have. can you shrimp or chicken for the protein (or omit for a vegetarian option). also omit whatever vegetables you don't care for (as per personal taste). light and delicious, great as an appetizer or i prefer it as my lunch or dinner entree.

you'll need:
rice paper wraps
hot water
rice noodles
carrots, julienned (or shredded)
cucumbers, julienned
cilantro or thai basil
scallions, sliced
napa lettuce (hydroponic lettuce as sold in stores)
bean sprouts
protein (for the protein i suggest either shrimp- skewer raw shrimp and either boil or grill. once pink remove and once cooled, slice. for chicken- use either raw tenders or breasts and boil until cooked. let cool slightly and shred the chicken.)
dipping sauce (i usually make a sauce to taste. you can use a pre-made peanut sauce, which is my favorite, or make one on your own using a mix of creamy peanut butter, hoisin, and a little soy sauce. or make your own dipping sauce using any of the following ingredients: soy sauce, siracha, hoisin sauce, oyster sauce, creamy peanut butter, scallions, sesame oil, lemon or lime juice, fresh or powdered garlic, fresh or powdered ginger, etc.)

to make:
1- dip rice noodles in warm water to moisten.
2- dip wrap in warm water. place on work top. fill with desired ingredients and roll up, tucking sides in before finishing.
3- mix a dipping sauce to your liking to serve with the rolls.