Zesty Summer Rolls with Peanut Mustard Dipping Sauce

Ingredients

• ½ cup vermicelli rice noodles, dry
• 10 sheets rice paper wrapper, 6-8 inches in diameter
• 2 ½ cups mustard sprouts
• 1 medium cucumber, cut into matchstick pieces
• 1 carrot, peeled and shredded
• 1 red bell pepper, cut into matchstick pieces
• 1 small zucchini, cut into matchstick pieces
• 3 leaves of iceberg lettuce, cut in thin strips
• ¾ cup bean sprouts, rinsed
• ¼ cup Dijon mustard
• ¼ cup hot water
• ¼ cup rice vinegar
• ½ cup peanut butter
• 1 Tbsp oyster sauce
• 1 tsp sesame oil
• 1 Tbsp granulated sugar
• ⅛ tsp ground ginger
• ¼ tsp garlic, minced
• a few drops favourite hot sauce