Serves 4

Juice of 3 lemons
1/4 cup fish sauce
1 English cucumber, julienned
1 red bell pepper, julienned
2 cups rehydrated mung bean noodles (or rice noodles)
1 fresh Thai bird chile, sliced thinly
8-10 slices Ming's Perona Farms tea smoked salmon
1 package 8-inch banh trang (rice paper wrappers)

In a medium bowl, combine lemon juice and fish sauce. In a large bowl, combine cucumber, bell pepper and noodles. Add half the lemon-fish sauce mixture and toss to coat. Pour other half into a dipping bowl and add sliced Thai bird chiles. Place a rice paper wrapper in a circular baking dish and cover with hot water. Add wrappers one by one and soak until just softened, about 30 seconds. Remove from water and place on a lint-free towel to drain and get slightly sticky. To form summer rolls, lay rice paper on flat surface, lay piece of smoked salmon down center, and top with noodle mixture. Roll tightly, tucking in ends. Let rest, seam-side down, before slicing. Bias-slice in half and serve with dipping sauce.

• Wine Notes:
  
  2005 Altanuta Alto Adige DOC Pinot Grigio
  Aromatic with floral and citrus notes. Flavors of green apple and pear dominate, with a kick of vibrant, lemony acidity. Pairs beautifully with the light, lemon-infused seafood dishes in this episode.
  
  
  
  Brut Dargent Blanc de Blancs
  Produced by the Méthode Traditionnelle, similar to the method employed in Champagne, with a secondary fermentation in the bottle. Dry, elegant and perfectly balanced, with a crisp, lively style – perfect with the Crispy Scallop Coins.
  
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  >>This recipe appears in Episode #510.
  
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