Rainbow Vegetable Summer Rolls with Savory Peanut Dip

1.Prepare the rice vermicelli noodles according to package directions (usually soaking in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to stop cooking). Set aside.

2.Prepare the peanut dipping sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger.

3.Gradually whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning, adding a pinch of red pepper flakes if desired.

4.Set up a rolling station: Fill a shallow dish or pie plate large enough to fit the rice paper with warm water. Arrange all prepared vegetables, herbs, noodles, and the wrappers on a clean, damp surface.

5.To assemble a roll, dip one rice paper wrapper into the warm water for about 15-20 seconds until pliable but not overly sticky. Lay it flat on a clean cutting board.

6.Arrange a small amount of noodles, followed by a selection of the julienned vegetables (carrot, pepper, cucumber, cabbage), and a generous layer of mint and cilantro leaves near the bottom third of the wrapper.

7.Fold the bottom edge of the wrapper tightly over the filling. Fold in the left and right sides, then roll upward tightly, like a burrito, until sealed.

8.Repeat the process with the remaining wrappers and filling. If the rolls seem too large, cut them in half diagonally before serving.

9.Serve the fresh summer rolls immediately alongside the peanut dipping sauce.