Spring Rolls With Spicy Peanut Dipping Sauce

1. 1

   The dipping sauce can be made in a food processor or blender. Combine peanut butter, hoisin, 2 tbs lime or lemon juice, the scallions, tamari, sesame oil, hot sauce and water. Puree until smooth, taste test and add more lime juice or hot sauce and water if necessary to thin. Set aside

2. 2

   To prepare the rolls, in a bowl combine the rice vinegar, sugar and hefty pinch of salt, then whisk together until dissolved. Add carrots and cabbage and toss well, then set aside to marinate.

3. 3

   Fill a large bowl or skillet with hot water and add 1 rice paper wrapper to the water to soak for 10 seconds, until barely pliable. Lay the wrapper on a flat surface and place a small oblong mound of the carrot mixture in the center. Then add any of the prepared vegetables running lengthwise and top with 2 mint leave, and then the basil leaf if using.

4. 4

   To fold the roll, start by folding the right and left sides of the wrapper over the fillings and then fold the end closet to you up over the fillings and sides. Hold the roll firmly, roll it away from you until the remaining wrapper is completely rolled up. Transfer the foll, seam side down, to a plate and cover with a damp towel. Repeat until all the wrappers are filled. Be sure your rolls are not touching on the plate as they can stick together easily. Cover all rolls with the damp towel and chill until ready to serve. These can be made about 4 hours ahead of time. Serve with the dipping sauce.

* Per serving · 4 servings · Values may vary.