How to make summer rolls

Ingredients: Carrot, cucumber, basil, mint, shrimp, rice noodles, and rice paper. Sauce: Ginger, garlic, red pepper flakes, water, brown sugar, and soy sauce.

Supplies: tray, pot, wax paper, cutting board, peeler, and knife is optional.

Wash vegetables and herbs; cut the carrots and cucumbers.

I used Costco's frozen shrimp, so i left it in the refrigerator to thaw overnight. You can use regular shrimp by boiling and letting them cool afterwards.

Boil two bundles of rice noodle in large pot of water.

Fill half of tray with warm water and let rice paper soak until it is soft, but leaving it in too long will cause it to be soggy.

Dry softened rice paper with paper towel before placing vegetables and other things inside.

Place softened rice paper on wax paper and place ingredients in the middle. Fold it like a burrito (any two opposite sides are folded in, third side folds over, and last side folds on top the roll).

Our complete summer rolls. (Sorry, they were very messy...)

Sauce: 2 cloves of smashed garlic, 1tbs of minced ginger, 3/4 cup of water, 2 tsp of corn starch, 1/4 cup of brown sugar, 1/2 cup of soy sauce, 1/2 tsp of red pepper flakes.

Whisk ingredients together in a small pot on the stove, turn temperature on high and continue whisking until the sauce thickens.

The sauce should look like this when it is done. Let it cool at room temperature and enjoy. :)