Jersey Royal Potato and Jersey Crab Summer Rolls with Peanut Sauce

Boil or steam the thinly sliced Jersey Royal potatoes until tender but still firm, about 8-10 minutes. Drain and let cool completely.

Prepare the peanut sauce: In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, soy sauce (or tamari), honey (if using), sesame oil, minced garlic, and grated ginger. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Prepare your workspace: Fill a shallow dish with warm water. Have all your fillings ready: cooked potatoes, crab meat, julienned vegetables, fresh herbs, and cooked rice vermicelli noodles.

To assemble the rolls: Dip one rice paper wrapper in the warm water for a few seconds until it becomes pliable but not too soft. Lay it flat on a clean surface.

Arrange a small amount of each filling (potatoes, crab meat, carrot, cucumber, red bell pepper, rice noodles, mint and cilantro) in the center of the wrapper, leaving some space on the sides.

Fold the sides of the wrapper inward, then tightly roll the wrapper from the bottom up, like a burrito.

Repeat with the remaining wrappers and fillings.

Serve the summer rolls immediately with the peanut dipping sauce. If making ahead, wrap each roll individually in damp paper towels and store in an airtight container in the refrigerator for up to 24 hours.