Summer Rolls with Sesame-Ginger Dipping Sauce

Here is a vegetarian take on the traditional Vietnamese roll.

• 6 1/2 oz rice noodles
• 10-15 large, round rice-paper wrappers
• Shredded green leaf lettuce
• 1/2 cup chopped cilantro
• 2 carrots sliced thinly lengthwise
• 1/2 English cucumber sliced thinly lengthwise
• 6 scallions sliced thinly lengthwise

Dipping Sauce

• 1 tsp Asian chili sauce or 1/4 tsp red pepper flakes
• 2 tsp sesame oil
• 2 tbsp rice wine vinegar
• 1/4 cup orange juice
• 1 tsp freshly grated ginger
• 2 tsp natural peanut butter (optional)

1. Bring a medium saucepan of water to a boil and drop in rice noodles.  Remove from heat and let stand 8 to 10 minutes (or follow package directions). 
2. Bring a medium frying pan with about 1 inch of water to a simmer.
3. Drain rice noodles and rinse with cold water.
4. Assemble each roll one by one.  Emerge a sheet of rice paper into the simmering water and quickly remove and gently shake off excess water and set on surface. 
5. Place about 1/4 cup of rice noodles, lettuce, carrots, cucumber, scallions and cilantro at the lowest third of the wrapper.
6. Starting from the edge closest to you, roll the wrapper up and over the filling until the half way mark and tuck in both ends and continue rolling.  
7. Slice your rolls in half, arrange on a plate and cover with a damp towel until ready to serve.