Summer Rolls

Serving size 2. Number of servings 6

Ingredients

For noodles

Water (for boiling)

Sea salt (to taste)

3 oz rice noodles

For wraps

12 large rice paper wrapper

2 cups spinach

1 carrot (julienned)

1/2 cucumber (julienned)

1 medium-sized red bell pepper (thinly sliced)

1/2 mango (thinly sliced)

1/4 cup rice vinegar

1 tablespoon fish sauce(optional)

1 teaspoon brown sugar(optional)

1/4 cup fresh cilantro

A few slices of pickled ginger

Furikake seasoning or Sesame seeds

For the sauce

1/2 cup peanut butter

1 tsp maple syrup

3 tbsp lime juice

1 to 2 tbsp tamari or soy sauce (to taste)

1 tbsp sriracha or other hot sauce

1 tsp curry powder

2 tbsp - 1/4 cup water (to desired thickness)

Directions

Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Rinse in cold water. Using kitchen scissors, cut noodles into random lengths.

Mix noodles with rice vinegar, fish sauce and sugar if using. Set aside.

To assemble.

Set up your assembly station. A bowl of warm water to dip the rice paper wrapper in, the vegetables, mango, cilantro, pickled ginger and furikake.

Place a sheet of rice paper in the bowl of warm water until just softened; lift sheet place on a towel. Sprinkle furikake or sesame seeds on the wrapper, place spinach, rice noodles, then the rest of the vegetables horizontally. Add a small slice of pickled ginger then sprinkle with cilantro. Fold corner facing you up over filling, fold the sides in, then roll sheet to cover the filling. Set aside. Continue rolling the rest of the rice paper and fillin.

The Sauce

Whisk all of the ingredients of the sauce together. Add more water to thin out for the consistence that you desire.