Summer Rolls With Sweet Chili Dipping Sauce

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3 ounces Vietnamese cellophane noodles, cooked according to package directions

2 cups bean sprouts

2 carrots, julienned

1 large beet, julienned

1 fresh red chile, cut in circles

2 handfuls fresh cilantro, hand-torn

3/4 cup chopped unsalted peanuts

2 teaspoons dark sesame oil

1 lime, juiced

Sea salt

20 (8-inch) round rice paper wrappers

40 mint leaves

1/4 cup rice wine vinegar

2 tablespoons fish sauce

1/4 cup hot water

2 tablespoons sugar

1 teaspoon minced garlic

1 teaspoon red chili paste, such as sambal

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