4 Vietnamese rice spring/summer roll wrappers (they are different than the soft won ton wrappers, but can be found in the Asian section of many markets)
1 C cooked rice vermicelli noodles
1/3 C julienned carrots
1/3 C julienned snap peas
1/3 C julienned red or yellow bell pepper
1/3 C julienned scallions
handful of baby lettuce
handful chopped cilantro and mint
- Soak one wrap in hot water. (I put some very hot water in a skillet that is a bit larger than the wrap then place the wrap into the water, pressing down with my fingers so the edges don't curl.) When the wrap becomes soft and yielding, after about 10 seconds or so, carefully lay it out on a clean dish towel.
- On the bottom third of the wrap, layer some lettuce, some rice noodles and a bit of each veggie, and top with cilantro and mint. Take care to not put too much or it will be difficult to roll.
- Fold in the outer edges over the middle, then roll from the edge closest you up to the top. It is not too much more challenging than rolling a burrito (or a sandwich in parchment paper) and much the same method. If your first one turns out lumpy, don't worry, it gets much easier with practice. It will still taste delicious. Place your roll onto a plate and do it again with each remaining wrap.
- Place 1 T hoisin sauce and 1 T chunky peanut butter in a small bowl and mash together with a fork
- Stir in 1/4 C seasoned rice vinegar and 1 t chili garlic paste
- If necessary, add a tablespoon or so of water to loosen to your desired consistency.