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These days, we’re all about making wraps--seriously, everything from sandwiches to small plates--and keeping dishes warm-weather friendly. That’s why we love this recipe for summer rolls. Think of these Vietnamese bites as spring rolls minus the deep frying: Add crisp veggies, lots of fresh herbs, soft rice noodles and juicy shrimp to rice-paper wrappers, then roll them up. You can make them ahead of time (they last up to two to three days in the refrigerator) for a snack or light lunch, or have guests roll their own (hello, super-easy dinner party).
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