CRAZY GOOD Spring Rolls and Peanut Sauce

So...these spring rolls are a little more of a gourmet twist to spring rolls and the peanut sauce is the best that I have ever had. Yes - I am a little partial, but trust me on this one... If you have never made spring rolls, it is important to know that the julienning of the veggies is pretty critical to them turning out perfectly. Cut them into very thin matchsticks. It takes time, but is worth it. Make these at a dinner party, when cooking with someone, or with the kids - it is a fun, interactive experience rolling these little puppies in the rice paper wrappers. Entertaining and delicious!

Spring Rolls:

3 oz Vietnamese thin rice noodles (vermicelli), cooked according to package directions **
2 cups bean sprouts
2 carrots julienned into thin matchsticks
1 large beet julienned into thin matchsticks
1 jalapeno, sliced into thin circles
2 handfuls fresh cilantro, hand torn
3/4 cup chopped peanuts
2 teaspoons toasted sesame oil
1 lime, juiced
sea salt
20 round rice paper wrappers
40 mint leaves

Put the rice noodles, veggies, cilantro and peanuts in a large bowl, toss with sesame oil and lime juice to give the filling some flavor, season with salt and pepper.

Pour 3 cups hot, but not boiling water into a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften. Immediately flatten and arrange it on a surface so that it is back to it's original circular shape. In the center of the wrapper, place 2 mint leaves and then cover it with a small amount of the vegetable mixture. LESS IS MORE, I promise. Using too much will make it tough to roll and the wrapper will tear. Fold in the left and right sides, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper.

** Cooking these thin rice noodles is not like typical noodles. Generally you soak them in water for at least 30 minutes and then immerse in boiling water for 30 or so seconds. Be careful to follow the package directions

BEST EVER Peanut Sauce

1 TBSP peanut oil
3 garlic cloves, minced
1 teaspoon chili paste
1 TBSP tomato paste
1/2 cup plus 2 TBSP vegetable stock
1/2 teaspoon sugar
2 TBSP peanut butter
1/4 cup hoisin sauce
1/4 cup unsalted roasted peanuts, finely chopped

Heat the oil in a small saucepan and, when hot add garlic, chili paste, and tomato paste and cook until the garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat to a simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in bowls and garnish with the peanuts.