Summer Rolls with Miso Ginger Peanut Sauce

Ingredients

SUMMER ROLLS

8 rice paper wrappers 

1 packet vermicelli noodles 

1 Persian cucumber, cut into matchsticks 

1 carrot, cut into matchsticks 

½ cup bean sprouts 

a few sprigs fresh mint leaves 

a few sprigs fresh cilantro 

Miso ginger peanut sauce, for serving

PEANUT SAUCE

1 tbsp Salad for President Miso Ginger Dressing Mix

1 tbsp smooth peanut butter

¼ cup full-fat coconut milk

½ tsp fish sauce

1 tsp brown sugar

Juice of ½ lime

Instructions

SUMMER ROLLS

Cook the noodles according to package directions, rinse under cold water, and drain well. Dip one rice paper wrapper into warm water until just pliable and lay flat on a damp cutting board. Arrange a small handful of noodles, cucumber, carrot, bean sprouts, and herbs across the lower third. Fold the bottom over the filling, tuck in the sides, and roll snugly to seal. Repeat with the remaining wrappers and filling. Serve immediately with the miso ginger peanut sauce.

PEANUT SAUCE

Combine the dressing mix, peanut butter, coconut milk, fish sauce, and brown sugar in a small saucepan over low heat. Whisk until smooth, adding a splash of water if needed to reach a thick but spoonable consistency. Remove from the heat and whisk in the lime juice.