Summer Rolls with Peanut Sauce

Summer Rolls 
Makes 12 rolls.

Ingredients:
3 ounces rice vermicelli noodles
2 teaspoons sesame oil 
2 big pinches kosher salt
12 (8-inch) rice paper rounds
1 small head butter lettuce, leaves separated and ribs removed
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves with some stem
3 medium Persian or mini cucumbers, cut into thin sticks 
2 large carrots, cut into thin sticks
1 cup thinly sliced Napa or red cabbage
12 cooked and deveined shrimp, cut lengthwise in half or thin sticks of marinate tofu (optional)

Steps:
1. Bring a pot of water to a boil. Add the noodles, and let soak for 10 minutes. Transfer to a bowl of ice water until cool. Drain. Place noodles in a medium bowl and toss with sesame oil and salt. 

2. Assemble all ingredients on a workspace. Place a damp tea towel on a work surface. Fill a 9-inch shallow cake or pie pan halfway up with hot water. Place rice paper in the pan for about 5 seconds, flip and soak for a few seconds more, until the paper is soft and bendable but not sticky or limp. Shake off excess water and transfer to a damp surface. 

3. Start filling the rice paper rounds: remember NOT to overfill the wraps or the rice paper will tear. Place a butter lettuce leaf on the lower third of the rice paper round, making sure to leave 1 ½ to 2 inches of space all around. Set a several leaves of basil, cilantro and/or mint over the lettuce, then about ¼ cup of vermicelli noodles, then carrots, cucumbers, and cabbage. If you choose add thin slices of shrimp or tofu above the lettuce (facing the red side of the shrimp down onto the paper. Fold the right and left sides in, and then, holding those side fold in, fold the lower edge of the rice paper up and over the fillings, keeping the roll as tight as you can as you continue rolling it up to the top.

4. Serve rolls immediately, or refrigerate, lightly covered, for up to 2 hours. To serve, cut each roll into 2 pieces, and serve with nutty sauce. 

Nutty Sauce
Makes about 1 cup sauce

1/3 cup unsweetened sesame seed or peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey 
½ teaspoon grated ginger
½ teaspoon grated garlic
1 tablespoon cold water, plus more as needed

In a medium bowl, whisk together all the ingredients until well blended. The sauce should be pourable and dip-able. If needed, add another 1 tablespoon of water. Transfer to a small bowl.