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1
To make Dipping Sauce: Whisk all ingredients together in small bowl.
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2
To make Summer Rolls: Bring pot of salted water to a boil.
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3
Cook snap peas 2 minutes.
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4
Drain, and immediately plunge into cold water.
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5
Peel carrot into about 40 long, thin strips.
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6
Wash and trim scallions to 3 inches long.
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7
Place rice vermicelli in large bowl, and pour boiling water over to cover; let stand 3 minutes.
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8
Drain, and rinse with cold water.
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9
Return noodles to bowl, and stir in lime juice, sesame seeds, salt and pepper.
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10
Place one rice paper wrapper on clean work surface.
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11
Dip clean dish towel in cold water, and moisten wrapper on both sides to soften, making sure to wet edges well.
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12
When soft, place 4 mint leaves in line down center.
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13
Top with 1/4 cup noodle mixture, placing it in log shape and leaving about 1 inch of space on each side.
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14
Set 4 cooked sugar snap peas on top of noodles.
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15
Place scallion on top, and scatter with 4 or 5 carrot strips.
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16
To close roll, gently lift top edge of rice paper wrapper from work surface, and roll it tightly once over filling.
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17
Carefully fold in both sides over filling, and roll wrapper toward you tightly to seal.
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18
Repeat with remaining wrappers and filling ingredients.
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19
If not eating immediately, chill well.
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20
Serve with dipping sauce and extra mint leaves.
