The mildly spicy peanut sauce below can be used  as a dipping sauce for the summer rolls or to top a salad or rice bowl. The summer rolls are great as a fresh, vegetarian option for an hors d’oeuvre spread.

• 1/2 c peanut butter
• 1/3 c low sodium soy sauce (if you use GF, the whole recipe will be GF)
• 2 tbsp sesame oil (toasted or dark)
• 2 tbsp rice vinegar
• 2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
• 2–3 tbsp sugar, honey, or agave
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled
• 1/4 cup of water

1. Toss all the ingredients into a food processor.
2. Blend until smooth.

• 12 sheets rice paper (plus more for rewrapping torn summer rolls)
• 1/2 package thin rice noodles, cooked according to package instructions, drained, and then kept in cold water
• 2 large carrots, peeled and shredded
• 1 1/2 c shredded purple cabbage
• 1 english cucumber, cut into thin strips approximately 3 inches long
• 2-3 bell peppers, julienned
• 1 1/2 c romaine lettuce, shredded
• 1/2 c chopped fresh cilantro
• 1/2 c chopped fresh mint
• 1/2 c chopped fresh thai basil
• Lukewarm water, for the rice paper

1. Combine the herbs together in a small bowl and mix.
2. If you haven’t already, prep all the vegetables according to the ingredients list. All fillings should be in bowls surrounding a large wooden cutting board, ideally.
3. Prepare several damp paper towels, for wrapping the summer rolls in until ready to serve, set aside.
4. In a large round cake tin (or other vessel that is big enough to hold the rice paper) filled with lukewarm water, place one rice paper wrapper to soften until very pliable. Remove from water and place on cutting board.
5. Working quickly, in a rectangular space approximately 2×4-5 inches just below the center of the rice paper, layer a small amount of each of the ingredients, with the rice noodles first, then 2-3 pieces of cucumber, 2-3 strips of bell peppers, 1-2 tablespoons each of the carrots, cabbage, mixed herbs, and then lettuce. Wrap the ingredients tightly, in a movement similar to wrapping a burrito – folding over each side, then pulling up the bottom and rolling tightly into a cylinder.
6. Wrap loosely with damp paper towels and cover with saran wrap until ready to serve.
7. Repeat steps 4-6 until you’ve run out of rice paper or ingredients!
8. Serve with the peanut dipping sauce.

Note: Sometimes the rice paper will break. If so, wrap in another layer of rice paper – two layers will usually hold.