Summer Rolls with Ginger Mustard Dipping Sauce
Vietnamese spring roll wafers (rice paper rounds)
Tait Farm Ginger Mustard
cucumbers, diced or cut into thin strips
avocados, diced or cut into thin strips
optional: shredded chicken or chopped shrimp
Fill a 9 or 10 inch pie plate with hot water. Working one at a time, dip a rice paper wafer in the hot water for 5-8 seconds until just pliable, do not over soak. Lay the wrapper on a clean kitchen towel or board. Place a few tablespoons of shredded lettuce in the first third of the wafer closest to you, leaving an inch and a half border. Top with small amounts of the other ingredients; do not overfill or it will be hard to roll and to eat. Fold the border closest to you over the filling; then fold in the sides. Roll away from you in a neat tight roll. Place on a plate, seam side down. Continue until you have made all the rolls.
For the sauce: thin the Ginger Mustard with a little water until a desired consistency is reached (approximately two parts mustard to one part water).
Cut the rolls on a diagonal with a very sharp knife. Serve with individual bowls of dipping sauce. The Summer Rolls are best made and eaten immediately.