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1
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
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2
Pour 3 cups of hot, not boiling water in a large shallow bowl.
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3
One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel.
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4
The rice paper is very delicate, don't soak them any longer or they will break apart.
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5
Keep them covered while you work to prevent them from drying out and curling.
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6
To form the rolls, lay a rice paper wrapper on a flat surface.
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7
Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third.
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8
Use less filling than you think you should, if you overstuff the wrapper it will tear.
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9
Carefully fold the bottom of the wrapper up to cover the filling.
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10
Fold in the left and right sides, then tuck and roll it over once.
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11
Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar.
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12
The mint leaves should show through the transparent rice paper.
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13
Arrange the finished rolls on a platter and cover with a damp towel.
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14
Sweet Chili Dipping Sauce:
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15
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined.
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16
Pour into a small bowl and serve with the summer rolls.
