Vietnamese Summer Rolls

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the cilantro and basil leaves off the stems; discard the stems. Peel and cut the carrot into thin matchsticks. Cut out and discard the root of the lettuce then separate the leaves. Cut the cucumber into thin matchsticks. Cut the lime into quarters. Peel, pit and thinly slice the avocado then cover with the juice of 2 lime wedges to prevent browning. Season with salt.

Once the water is boiling, add the cellophane noodles and cook 2 to 3 minutes, or until transparent. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.

In a small bowl, combine the peanut butter, soy sauce, mirin and as much of the sriracha as you’d like, depending on how spicy you’d like the sauce to be. Whisk in 2 to 3 tablespoons of water until the sauce reaches your desired consistency for dipping.

Fill a shallow bowl or dish with warm water. Working one at a time, completely submerge each rice paper wrapper in the water for 30 to 40 seconds, or until soft and pliable. Transfer the moistened wrapper to a clean, dry work surface. Place a few pieces of carrot and cucumber, a few slices of avocado, a small handful of noodles and a few lettuce, cilantro and basil leaves in the middle of the moistened wrapper. Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Gently roll up the wrapper (just like a burrito). Repeat with the remaining wrappers and filling.

Lay any remaining lettuce leaves on 2 plates and place the finished summer rolls on top. Serve with the spicy peanut dipping sauce on the side and garnish with the remaining lime wedges. Enjoy!