b'MAKES4 servings SPECIAL EQUIPMENTzester/grater, blenderFind an area in your kitchen with a flat, water-resistant surface large enough to holdthe wrapper. Have all the other ingredients nearby, and line a plate with a moist paper towel. In a bowl large enough to hold the wrappers, fill with lukewarm water. Place a wrapper into the water, then flip it over to wet the other side. Remove immediately and let some of the water drip off. Lay on the work surface and let it rest for a few moments. It will become soft and elastic.Tear one lettuce leaf into pieces and cover a rectangle about 8-inch long and 3-inch wide, right below the center point of the wrap. Place a quarter of the sprouts and a quarter of the sliced herbs in a line spanning the width of the rectangle. Place the carrot and cucumber strips lengthwise along the sprouts and herbs. Lay two avocado slices in a row across the vegetables. Pick up the bottom of the wrapper and pull it up over the veggies. Place it rightabove the mound of veggies on the uncovered portion of the wrapper and hold it in place with one hand. With your other hand fold in the left and right sides to touch the opposite edges of the veggies. Roll the whole thing once from bottom to top, slightly picking up the roll and gently pulling to stretch the wrapper as you roll it once more and place it down to seal. Repeat this process for all four rolls. Place each finished roll on the paper towel-lined plate and cover it with another moist paper towel to keep it soft.To serve the summer rolls, place the sauce into small bowls, cut the rolls in half and plate with the lime wedges. Serve the chopped macadamia nuts in a small bowl or sprinkle into the sauce. Cut the extra piece of mango into thin slices and fan on the plate as a garnish.N O T EIf youve never used rice wrappers before, its worth it to practice rollingthem a few times (use any wrappers with holes or cracks) before doing the final rolls. Youll get some tasting experiments as a result.summer 43'