Vietnamese Summer Rolls with Peanut Butter Dipping Sauce

Dipping Sauce:
1/3 c peanut butter
2 T soy sauce
2 T honey
1 lime, juice of
2 cloves garlic, finely chopped
1/2 T ground ginger
2 t sesame oil
2 T water
1/2 t chili powder

Summer Roll:
Vermicelli or rice noodles
Rice paper
Carrots, cut into sticks
Cucumber, cut into sticks
Red bell peppers, cut into sticks
Basil, chopped
Cilantro, chopped
Chives, chopped
Spinach

Other ingredient options:
Radishes
Sprouts
Shrimp
Mint leaves

1. Mix all ingredients for the dipping sauce first to give the flavors time to set.
2. Bring a pot of water to boil, remove from heat, and put noodles in warm water.
3. Let noodles sit in water for 4 minutes, stirring once.
4. Drain noodles and set aside.
5. Prepare a large plate of water and soak one rice paper for about 1 minute, until it becomes soft and pliable.
6. Dry paper by on paper towel.
7. Fill with ingredients, leaving enough room on the sides and edges to wrap.
8. Wrap like a burrito.
9. Repeat with each rice paper, as desired.