CITRUSY SUMMER ROLLS

1 medium (6 ounce)

seedless cucumber 2 medium (approx. 5

ounces) carrots 4 ounces red or Daikon

radish

1 cup chopped green

cabbage

2 tablespoons chopped

fresh cilantro 2 tablespoons chopped

fresh mint

⅛ teaspoon table salt 2 tablespoons fresh lime

juice from one lime 8 leaves of bib or butter

lettuce

8 bánh tráng (large rice paper wrappers), plus extra for practice 16 cooked medium shrimp, shells and tails removed

3 cups warm (105°) water

Cut the cucumber, carrots and radishes into matchsticks. Place them in a non-reactive bowl with the cabbage, cilantro, mint and salt. Toss with the lime juice and set aside while you prepare dipping sauce.

Divide the cucumber mix

among the lettuce leaves. Submerge a rice paper wrapper in the warm water for 15 seconds or until it is soft and pliable. Lay the wrapper flat on your work surface. Place two shrimp and a filled lettuce leaf across the bottom third of it. Roll the wrapper up from the bottom, pausing to fold the left and right sides

toward the center. Repeat with remaining ingredients. Serve chilled with dipping sauce. Makes 8 rolls. Per roll: 148 calories (percent of calories from fat, 9), 14 grams protein, 18 grams carbohydrates, 1 gram fiber, 1 gram fat (trace saturated fat), 88 milligrams cholesterol, 267 milligrams sodium.

KELLIE HYNES An 8- by 8-inch baking dish is the right size for softening spring roll wrappers.