Vegetable Summer Rolls and Peanut Sauce

Summer Rolls

For the filling:
1 1/2 ounces cellophane noodles, cooked (also called bean threads)
1/2 teaspoon sesame oil
Red pepper flakes
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped
Shell:
Summer roll rice paper wrappers (25)
Water for dipping the rice paper wrappers in
Instructions:

• Julienne all vegetables into a matchstick size, to prepare for rolling
• Dip rice paper wrapper in water. Place on cutting board and let rest for 30 seconds. Place desired vegetables in wrap and roll.

Follow directions in the photo for how to wrap the roll

Peanut Sauce Recipe
(serves 12)

• 1/2 cup regular or crunchy peanut butter
  
• 3/4 cup water
  
• 3 tbs soy sauce
  
• 3 tbs rice vinegar (unseasoned; not sushi vinegar)
  
• 4.5 tbs sugar
  
• 1 tbsp sesame oil
  
• 3 inch piece fresh ginger, chopped
  
• 1.5 tbs minced garlic
  

Blend all ingredients together in a food processor or blender. I love using my magic bullet for this.

Try this and season to taste. You might want to add more saltiness with the soy sauce, more vinegar for sourness or more ginger or garlic flavor.