Fresh Summer Rolls With Spicy Peanut Dipping Sauce

Makes 16 rolls

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For the dipping sauce:

3/4 cup smooth,

unsalted natural

peanut butter

1/2 cup hoisin sauce

2 to 3 tablespoons

lime or lemon

juice, or to taste

2 scallions, white and

green parts,

coarsely chopped

1 tablespoon low-

sodium soy sauce

2 teaspoons sesame oil

Hot sauce, to taste

2 tablespoons water

For the rolls:

1 tablespoon rice

vinegar

1/2 teaspoon sugar

Kosher salt

1 cup coarsely

shredded carrots

1 cup shredded

napa cabbage

Sixteen 8-inch rice

paper wrappers

1/2 medium jicama, cut

into julienne strips

(about 1 cup)

1 cup thinly sliced red

bell pepper strips

1 cup blanched and

thinly sliced snow peas

32 large fresh mint leaves

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1. To make the dipping sauce, in a food processor or blender combine the peanut butter, hoisin, 2 tablespoons lime or lemon juice, scallions, soy sauce, sesame oil, hot sauce, and water. Puree until smooth. Taste and add more lime juice or hot sauce if desired, and additional water if necessary to thin the sauce to a good dipping consistency. Transfer to a bowl and set aside.

2. To prepare the rolls, in a small bowl combine the rice vinegar, sugar, and a hefty pinch of salt. Whisk until the salt and sugar are dissolved. Add the carrots and cabbage and toss well. Set aside.

3. Fill a large bowl with hot water. Put 1 rice paper wrapper in the water and let soak for 10 to 15 seconds, or until just barely soft and pliable. Lay the wrapper flat on the counter. In the center of the wrapper, place a small, oblong mound of the carrot-cabbage mixture, then top with a bit each of jicama, bell pepper, and snow peas. Top with 2 mint leaves.

4. To fold the roll, start by folding the right and left sides of the wrapper over the fillings. Next, fold the end closest to you up over the fillings and sides. Holding the roll firmly, roll it away from you until the remaining wrapper is completely rolled up. Transfer the roll, seam side down, to a plate and cover with a damp paper towel. Repeat with the remaining wrappers and fillings.

5. The vegetable rolls can be made up to 4 hours ahead, covered with a damp paper towel and plastic wrap, and chilled. Serve with the dipping sauce.

Per roll: 140 calories, 5 grams protein, 16 grams carbohydrates, 5 grams sugar, 7 grams fat, no cholesterol, 50 milligrams sodium, 2 grams dietary fiber.