Nime Chow (Summer Rolls)

Makes 10 rolls

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For the Mushroom and Sweet Potato Filling:

1 tablespoon coconut oil

1/2 cup chopped onion

1-inch piece of ginger, grated

3 garlic cloves, minced

1 buna shimeji mushroom cluster, end trimmed

1 trumpet mushroom, sliced

6 shiitake mushrooms, sliced with stems removed

2 tablespoons tamari or soy sauce

2 teaspoons sugar

1 sweet potato, peeled and sliced into matchsticks

2 scallions, chopped

To assemble the Summer Rolls:

10 large rice paper wrappers

10 romaine lettuce leaves

1 package of vermicelli rice noodles (10 ounces), cooked according to package directions

1 recipe Mushroom and Sweet Potato Filling

1/2 cup mixed herbs, such as mint, basil, and cilantro

1 cucumber, cut into thin strips

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1. Make the mushroom and sweet potato filling: Melt the coconut oil in a large skillet over medium-high heat. Add the onion, ginger, and garlic and cook until the onion has softened, about 5 minutes. Add the mushrooms, tamari or soy sauce, and sugar. Cook, stirring, until the mushrooms are tender, about 4 minutes longer. Add the sweet potato and cook until tender, about 1 more minute. Stir in the scallions, season to taste with salt and pepper, and set aside.

2. Assemble the Nime Chow: Fill a wide, shallow dish with hot water. Place a rice paper wrapper into the water until it becomes soft and pliable, and then place it on a cutting board. Add a lettuce leaf to the middle of the rice paper, and then layer on roughly one-tenth of the vermicelli, mushroom and sweet potato filling, herbs, and cucumber.

3. Working carefully, fold the bottom of the rice paper to cover the vegetable filling. Keeping the filling together, tightly fold the left and right sides of the paper toward the center and roll to close. Repeat with the remaining ingredients.

Per Roll:

168 calories; 5 grams protein; 6 grams carbohydrates; 4 grams sugar; 2 grams fat; 3 milligrams cholesterol; 480 milligrams sodium; 3 grams dietary fiber.