Basil Rolls with Peanut Dressing

Ingredients

• ·8 rice paper wrappers
• ·3 oz thin rice vermicelli noodles
• ·1 cup shredded carrots
• ·1 cup shredded purple cabbage
• ·1 cucumber, cut into thin sticks
• ·1 red bell pepper, cut into thin sticks
• ·1 cup fresh basil leaves
• ·½ cup fresh mint leaves
• ·½ cup fresh cilantro
• ·For the peanut sauce:
• ·⅓ cup smooth peanut butter
• ·2 tbsp soy sauce
• ·1 tbsp rice vinegar
• ·1 tbsp maple syrup or honey
• ·1 tsp sesame oil
• ·1 clove garlic, minced
• ·2–4 tbsp warm water, to thin

Instructions

1. 1

   Cook the rice vermicelli according to the package directions. Drain, rinse under cold water, and set aside.

2. 2

   Whisk together all peanut sauce ingredients in a small bowl. Add warm water 1 tbsp at a time until you reach a smooth, pourable consistency.

3. 3

   Fill a shallow dish with warm water. Dip one rice paper wrapper in for 5–10 seconds, until just pliable, then lay it on a clean, damp surface.

4. 4

   In the lower third of the wrapper, layer a few basil, mint, and cilantro leaves, followed by a small handful of noodles, carrots, cabbage, cucumber, and bell pepper.

5. 5

   Fold the sides of the wrapper in, then roll tightly from the bottom up, keeping the filling tucked in as you go.

6. 6

   Repeat with the remaining wrappers and filling. Slice each roll in half on the diagonal.

7. 7

   Serve immediately with the peanut sauce on the side.