Simple Summer Rolls with Peanut Dipping Sauce

Start by combining rice vinegar and sugar. Divide among 2 bowls. In one bowl, toss julienned carrots; in the other bowl, toss shredded cabbage. Marinate both for 10–15 minutes.

Prepare a large shallow bowl with lukewarm water. Choose a bowl large enough to dip rice papers in. Lightly wet rice paper one at a time until slightly pliable and place on a clean surface. Add some cabbage, carrots, cucumbers and a little mint and cilantro. Roll rice paper up. Now wet a second rice paper and re-roll the same wrap; set aside. Repeat until you have 4 spring rolls.

To make the sauce, simply mix together soy sauce, rice vinegar, sugar, sesame oil and peanut butter until smooth.

These spring rolls can be cut using a serrated knife and laid open side down. Sprinkle with sesame seeds. Serve with sauce on the side for dipping. Enjoy.