Summer Rolls with Peanut Sauce

Instructions

1. Prepare the vegetables
   Wash and prepare all vegetables. Julienne the carrot, cucumber, and bell pepper into thin strips about 3 inches long. Set aside with the bean sprouts and herbs.
2. Make the peanut sauce
   In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, and minced garlic. Add 2-4 tablespoons of warm water and whisk until the sauce reaches your desired consistency. Set aside.
3. Prepare the rice paper
   Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work).
4. Assemble the rolls
   Lay the softened rice paper on a clean, damp work surface. On the bottom third of the wrapper, place a small handful of rice noodles, followed by a few pieces of each vegetable, and several leaves of the herbs. If using shrimp, place two halves, pink side down, on top.
5. Roll the summer rolls
   Fold the bottom of the rice paper over the filling, then fold in the sides. Continue rolling tightly until completely sealed, like wrapping a burrito. The rice paper will stick to itself to create a seal.
6. Repeat the process
   Repeat steps 3-5 with the remaining wrappers and fillings. Place finished rolls on a plate lined with a damp paper towel and cover with another damp towel to prevent them from drying out if not serving immediately.
7. Serve with peanut sauce
   Cut each roll in half diagonally if desired and arrange on a serving platter. Serve immediately with the peanut dipping sauce on the side.