📖 Instructions

1. First, prep your seafood: In a bowl, combine the shrimp, scallops, and calamari. Add 1 tablespoon of soy sauce, 1 teaspoon of ginger, and a pinch of black pepper. Toss to coat evenly. Let it marinade for about 10 minutes – kinda lets the flavors get all friendly.
2. Now, sauté the seafood: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated seafood and cook for 3-5 minutes, or until it's pink and cooked through. Don't overcook it, or it will become rubbery. Set aside to cool slightly. Ugh, I hate when calamari is like *chew chew chew*.
3. Get the veggies ready: Julienne the carrots and cucumber into thin strips. Roughly chop the lettuce and mint leaves. If you're using bean sprouts, give them a quick rinse. I once forgot to wash bean sprouts. One word? Crunchy.
4. Cook the noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions (usually about 3-5 minutes). Drain the noodles and rinse them under cold water to stop the cooking process. This stops them from becoming a big ol' clump.
5. Time for the ice bath: Fill a large bowl with ice water. This will help the rice paper wrappers become pliable without sticking together. I know, it sounds weird. Trust me.
6. Assemble the rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Be careful not to over-soak it, or it will tear. Place the wrapper on a clean, flat surface.
7. Layer the filling: Arrange a small amount of lettuce, carrots, cucumber, mint, noodles, and sautéed seafood in the center of the rice paper wrapper. Don't overstuff it! Less is more when it comes to summer rolls.
8. Roll it up: Fold the sides of the wrapper inward, then tightly roll it up from the bottom, like you're making a burrito. Be gentle, but firm, to keep the filling in place.
9. Repeat: Repeat steps 6-8 with the remaining rice paper wrappers and filling.
10. Make the dipping sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of sesame oil, and 1/2 teaspoon of sriracha (or more, to taste).
11. Serve and enjoy: Serve the summer rolls immediately with the dipping sauce. For an extra touch, garnish with chopped peanuts or sesame seeds. These are seriously good, promise.