Senegalese Summer Rolls with Peanut Ginger Sauce - Andrew Zimmern

Ingredients

• 3/4 cup unsweetened smooth peanut butter
• 1 tablespoon peeled, grated fresh ginger
• 2 tablespoons water
• 3 tablespoons honey
• 1 tablespoon lime juice
• 1/4 cup soy sauce
• 1 teaspoon Vietnamese or Thai fish sauce
• 1 teaspoon tamarind paste
• 1 garlic clove, minced
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon cayenne pepper
• 2 medium Japanese eggplants
• Extra virgin olive oil, for brushing
• 16 (8 ½-inch) round rice paper wrappers
• 1 bunch mint, leaves only
• 1 bunch basil, leaves only
• 1 bunch cilantro, leaves only
• 1 ripe mango, peeled and cut into ¼ by 2-inch pieces
• 1 Kirby cucumber, peeled and cut into ¼ by 2-inch pieces
• 3 scallions, cut lengthwise into 2-inch pieces
• 1 carrot, peeled and coarsely grated
• 1 head Boston lettuce, leaves separated