Summer Rolls with Shrimp and Nectarines

These are like spring rolls except in this version, they aren't deep-fried, so they are much healthier and lighter, perfect for a party.  They are beautiful, as well, because you can see all of the rich colors through the rice paper. 
I have to be honest.  I didn't like these at all.  Maybe it's just my personal taste.  I didn't want to waste all of the ingredients, so I made a new recipe, which I call Sweet Spiral Shrimp.  I'll post that recipe soon!

Ingredients

2 oz. of vermicelli or thin rice noodles (you can also use capellini or angel hair pasta)

Rice wine vinegar

8 sheets of rice paper

1/2 lb. medium shrimp, cooked, tails removed, deveined, and sliced in half long-ways

1/2 red bell pepper, thinly sliced

1 nectarine or mango, pitted, peeled, and cut into thin stips

4 scallions, cut into thin strips

1/4 cup whole cilantro leaves (or mint, if you prefer)
Sweet Chili Asian Sauce for dipping

For the Summer Rolls

Cook the noodles according to the package
instructions.  Drain and toss with a little rice wine vinegar.

Dip a sheet of rice paper into a bowl of warm water for a few seconds, just until soft and bendable.  Lay the paper on a cutting board.  In the center of the paper, place noodles, 3 or 4 shrimp halves, bell pepper strips, mango strips, scallions, and a few whole cilantro leaves.  Make sure to leave at least a 1 inch border around the edges of the rice paper.

Fold two ends of the rice paper over on each other, making a sort of long rectangle.  Now, carefully roll up the wraps starting from one of the short ends.  Roll it up tightly like a burrito.  Repeat with the other rolls, then serve with Asian Sweet Chili Sauce.

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