Ok...I am a terrible person.

So...the last post of my recipe-every-two-weeks promise was, what...February?  That is just sad.  And I am sorry.  But I am here to redeem myself:

Vegetable Summer Spring Rolls w/ Chili Lime dipping sauce:

-Egg roll wrappers (or you can use rice paper if you want something cooler/healthier)
-Avocado, thinly sliced
-Red and yellow bell pepper, thinly sliced
-Alfalfa sprouts
-Cucumber, de-seeded and thinly sliced
-Vermicelli noodles
-Fish sauce
-Fresh lime juice and zest
-Chopped red chili
-Sugar
-Water

Directions:
-Combine 2 tbsp fish sauce with 1 tbsp sugar, juice and zest of 1/2 lime.  Add in one diced red chili (and then wash your hands!).  Set aside to marinate.
-Cook Vermicelli according to package directions (about 1 minute) then let cool.
-Heat vegetable oil in a skillet over medium heat.
-Place egg roll wrapper on your cutting board with one corner point toward you.  Place vermicelli, avocado strips, pepper strips, cucumber, then alfalfa sprouts, and roll up the board.
-Place roll seam side down in oil, then flip to cook each side.
-Cut in half, dip in sauce, enjoy!

(Shown here with lemon pepper grilled shrimp, deviled eggs, and southern style potato salad.)