by From Yahoo: http://news.yahoo.com/summer-rolls-help-squeeze-veggies-picnic-181156355.html
FRESH SUMMER ROLLS WITH SPICY PEANUT DIPPING SAUCE
Start to finish: 40 minutes
Makes 16 rolls
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
To make the dipping sauce, in a food processor or blender combine the peanut butter, hoisin, 2 tablespoons lime juice, the 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.
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.
Fill a large bowl with hot water. Add 1 rice paper wrapper to 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.
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.
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.
