Summer Rolls

Ingredients

• 1 red bell pepper (6 oz.), rinsed
• 1 tablespoon lime juice
• 12 ounces shelled cooked shrimp (31 to 40 per lb.), tails removed
• 8 ounces shredded cooked chicken
• 6 ounces mixed baby greens, rinsed and crisped
• 2 carrots (8 oz. total), peeled and shredded
• 3 tablespoons Asian fish sauce (nuoc nam or nam pla)
• + 6 more ingredients
• • 2 tablespoons sweet Asian chili sauce
  • 3 ½ ounces (half of a 7-oz. pkg.) thin rice noodles
  • 1 cup each loosely packed fresh mint leaves and fresh cilantro
  • 12 to 18 rice-paper wrappers (bnh trng; 8 in. wide)
  • 1 English cucumber (10 oz.), rinsed, halved lengthwise, and thinly sliced into half-moons
  • 2 tablespoons chopped roasted peanuts

1. In a 4- to 5-quart pan over high heat, bring 3 quarts water to a boil. Add rice noodles, stir to separate, and cook until tender to bite, 3 to 5 minutes. Drain, rinse with cold water until cool, and drain again. Using scissors, cut noodles into about 3-inch lengths. 2. Meanwhile, stem and seed...

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