Vegetable Summer Rolls and Spicy Peanut Sauce » Greene Espel

Ingredients

• 1/2 c peanut butter
• 1/3 c low sodium soy sauce (if you use GF, the whole recipe will be GF)
• 2 tbsp sesame oil (toasted or dark)
• 2 tbsp rice vinegar
• 2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
• 2–3 tbsp sugar, honey, or agave
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled
• 1/4 cup of water
• 12 sheets rice paper (plus more for rewrapping torn summer rolls)
• 1/2 package thin rice noodles, cooked according to package instructions, drained, and then kept in cold water
• 2 large carrots, peeled and shredded
• 1 1/2 c shredded purple cabbage
• 1 english cucumber, cut into thin strips approximately 3 inches long
• 2-3 bell peppers, julienned
• 1 1/2 c romaine lettuce, shredded
• 1/2 c chopped fresh cilantro
• 1/2 c chopped fresh mint
• 1/2 c chopped fresh thai basil
• Lukewarm water, for the rice paper