"While these two-bite salad-rice-paper rolls with shredded carrots, scallions, fresh mint, rice vermicelli and sunflower sprouts tucked inside -- are called spring rolls, they're technically "summer rolls." Spring rolls, or cha gio, are the deep-fried versions. The Vietnamese name for this lighter variation is goi cuon. Both spring and summer rolls can also feature pork, shrimp or crabmeat as well as pretty much any crisp vegetable you want to slice and fold in. And if you want to add even more texture, wrap your fixings in a lettuce leaf instead of the rice paper." - Steven Perez from Bookmarklet

yes! - Carmen wBabby