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How To Make Vietnamese Spring Rolls (Summer Rolls) With Spicy Peanut Sauce Cooking Lessons From The Kitchn

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For the Spicy peanut sauce:

2 tablespoons creamy organic or natural peanut butter

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons sugar

1/2 teaspoon of red pepper flakes

1 to 2 tablespoons water, to thin out the sauce, if necessary

For the noodle filling:

1 1/2 ounces cellophane noodles (also called bean threads)

1/2 teaspoon sesame oil

red pepper flakes

For the vegetable filling:

1/3 seedless cucumber

1/2 medium carrot, peeled

1/2 red bell pepper

2 to 3 medium radishes

1 scallion, chopped

For the vegetable dressing:

1/2 tablespoon rice vinegar

1/2 teaspoon sugar

1 teaspoon fish sauce

1/2 lime, juiced, about 1 tablespoon

To assemble the rolls:

8 rice paper wrappers

2 tablespoons cilantro leaves

16 to 24 fresh mint leaves

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