You can feel it in the air. Summer's almost over. Don't get me wrong — I'm going to miss the laid-back summer vibe of the city more than the weather itself. And I'd take a cool, crisp fall day over a sticky, 90-degree summer day anytime. I just hate to think about what comes after fall.

I've been trying to keep summer going by making as many light, refreshing meals as possible. Last week I got a serious craving for Vietnamese summer rolls but didn't want to head out to a restaurant just for 2 or 3 appetizer-sized orders (or endure the funny looks I'd receive.) So I decided to make them at home instead, using some recently-purchased mangoes and fresh mint from the market.

To make the filling for mango summer rolls, you'll need mangoes, mint, and fresh vegetables that can be cut into strips such as carrots and cucumbers. (Lettuce works too.) You'll also need rice paper wrappers and some rice vermicelli, both available in any large Asian market. The rice vermicelli noodles get soaked in boiled water to soften, then are laid on top of the soaked rice wrapper along with the fresh ingredients.

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