Thanks for the tps rachelellen! Brenda, what's the difference between spring and summer rolls? SM, Freeze and Cook? I don't see what would be cooked. Here is one of the recipes I am thinking of. No cooking involved other than cooking the vermicelli. Vietnamese Fresh Spring Rolls from allrecipes.com 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. Linda

That sounds yummy, and I especially like the fact that the spring roll wrappers are wheat free. Is it something that is best served hot - or would they be good served room temperature or cold, do you think? Thanks, Bonnie

If you mean the Vietnamese spring rolls that are served in VNmese restaurant, here's how they're done. The rice paper do not need to be soaked. They get too soggy. Get a bowl that is larger than the rice paper, fill it up with warm water, just dip the rice paper into it and lay each out on a foam plate. It will soften after a few minutes. Do not soak them too much ahead of times; rather, soak them 10-15 mins. before using them. If I need to stack them up, I normally, just wet it on one side of the rice paper and stack them up unevenly for easy removal. Ingredients for fillings: Any soft type of Lettuce: Boston lettuce or Cracoviensis (asian: leaves are long red and green or just green) Peppermint leaves Cilantro - cut them in 2-3" long Rice noodles - boiled, drain in a colander, run in cold water to stop it from cooking. (note: they cook quite fast, within minutes) Boil or steam pork meat (pork loin is fine). Once done, take it out let it rest for 10-15 mins. before slice them thinly. Boiled medium to large shrimps. I normally just use pre-cooked cocktail shrimps and heat them up slightly. Slice them in half lenghthwise. Once all these are prepared, you can chose to roll them up yourselves before serving or just bring all these ingredients to the table and let each person roll it up themselves. Here's how: Lay a damp rice paper on a plate. Tear up a couple of pieces of lettuce leaves and lay it horizontally on and at 1/3 from the edge of the rice paper. Leave some room on the left and right side for rolling. Next lay a layer of 2-3 slices of pork meat and then a layer of the rice noodles on top of the leaves. Next layer is a few peppermint leaves and cilantro across. About at the center of the rice paper, lay horizontally 3-4 pieces of shrimps with the cut side up. Now, you're ready to roll them up. Roll them up as you would a burrito. Fold the horizontal side of the ingredients inward, then fold the left and right side in, it should hold them together. Then, roll in the rest tightly but be careful not do it too tight. Otherwise, it'll break. I don't measure much when I cook. We, VNmese, normally just eyeball how much to make for how many people. Hopefully, you can guess. Don't know how clear my instructions are but hope you get it. Natalie

I haven't tasted them all. And they create or find new varieties every year. I think that people in this area gave up trying to grow cherries because it takes a lot of time (years for the trees to mature) and our weather swings from one extreme to the other. I picked Kristin and Danube because they were succeeding in regions similar to ours (TN and VA). There is a small tree available called Nanking Cherry (Prunus tomentosa) which isn't related to pie or sweet cherries. It does okay here but hates our summer heat. The fruit is tiny, about the size of a green pea but it has the classic cherry flavor. It would be next to impossible to make a pie out of them since you would struggle to pit such a tiny fruit. As with most fruit - the flavor depends a lot on what the weather is like around the ripening time and at what point you pick it.