Vegetable Chicken Summer Rolls
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
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