Vietnamese-Inspired Rice Paper Rolls with Peanut Sauce

Bring a small pot of water to a boil. Add 2 oz rice vermicelli noodles and cook for 2-3 minutes until soft but still slightly firm. Drain and rinse under cold water to stop cooking.

Peel and julienne 1 medium carrot into thin matchsticks.

Cut 1/2 cucumber in half lengthwise, remove seeds, and julienne into thin matchsticks.

Core and julienne 1/2 red bell pepper into thin strips.

Wash 4 lettuce leaves and tear into smaller pieces.

Wash and pat dry 8 mint leaves and 1/4 cup cilantro.

For the peanut sauce: Mince 1 garlic clove. In a small bowl, whisk together 3 tbsp peanut butter, 1 tbsp hoisin sauce, juice from half the lime (about 1 tbsp), 2 tbsp water, and the minced garlic until smooth. Add more water if needed to reach desired consistency.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until just pliable but not too soft.

Lay the softened wrapper on a clean, damp kitchen towel or cutting board.

Place a small handful of noodles (about 2 tbsp) in the lower third of the wrapper, leaving about 1 inch from the edge.

Layer a few pieces each of carrot, cucumber, and bell pepper on top of the noodles.

Add a piece of lettuce, 1 mint leaf, and a few cilantro leaves.

Fold the bottom edge of the wrapper over the filling, then fold in the sides, and continue rolling tightly to the top (like rolling a burrito).

Repeat steps 8-13 with remaining wrappers and filling ingredients.

Cut rolls in half diagonally if desired and serve with peanut dipping sauce and lime wedges from the remaining half lime.