When the summer markets are full of great ingredients like corn, basil and sunflower sprouts, Food & Wine's Justin Chapple makes his fresh and colorful summer rolls. He adds avocado for creaminess and chicken to make them more substantial, but you could pick any protein you like or skip it altogether. The Asian-style oil-free dipping sauce is key, as it’s basically the dressing for all the lovely fresh fillings. Slideshow: More No-Cook Recipes
How to Make It
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.
