Vietnamese Summer Rolls

2 oz rice vermicelli
4 - 8 1/4 inch round rice paper wrappers (be sure to have extras on hand)
1/2 C shredded carrot
1 Small cucumber, peeled, seeded and cut into 2 inch sticks (1/4x1/4)
8 Thin slices of red bell pepper about 3 inches long
2 Scallions, trimmed, sliced lengthwise into quarters and cut into 3 inch lengths
8 Medium sprigs of cilantro
8 Medium sprigs of Italian parsley

Pour boiling water over vermicelli and soak 15 minutes or until softened. Drain thoroughly. Divide into 4 equal portions.

Fill a shallow pan or pie plate with warm water. Soak 1 rice paper round until softened and pliable, about 20 seconds, then let excess water drip off. Transfer to a flat surface and smooth. Place a layer of vermicelli, vegetables and herbs on the bottom third of wrapper, leaving a 1 inch border on ends. Fold bottom of wrapper tightly and roll over once, tuck in sides, and finish rolling. Transfer to a plate and cover with a slightly damp paper towel. Repeat to make 4 summer rolls. Serve immediately with dipping sauces or cover with plastic wrap and refrigerate up to 2 hours.

This comes from my friend, Carol Genovese. Serve with peanut dipping sauce below.

Peanut Dipping Sauce

1/4 C natural almond or peanut butter
1/4-1/2 C warm water
1 T Tangerine Balsamic Vinegar
1 t Lime EVOO
1/2 Lime, juiced
2 t Pineapple Balsamic Vinegar
1t (or to taste) chili garlic paste
Salt to taste

In a medium bowl, whisk together peanut butter and warm water as needed to make a thin dipping sauce. Stir in the rest of the ingredients until smooth.