Summer Rolls with Jersey Herbs and Jersey Bean Sprouts

Prepare the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), garlic, ginger, and chili garlic sauce (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Set aside.

Prepare the Fillings: Wash and prepare all vegetables. Cook Jersey Royal potatoes, allow to cool and slice. Chop herbs. Cook rice noodles and rinse well to prevent sticking. Drain and set aside.

Assemble the Summer Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable but not too soft. Be careful not to over-soak.

Lay the softened rice paper wrapper on a clean, flat surface. Arrange a small portion of each filling (rice noodles, Jersey Royal potatoes, bean sprouts, carrots, cucumber, bell pepper, and herbs) in the center of the wrapper, leaving about 1-2 inches of space on all sides.

Fold the sides of the rice paper wrapper over the filling. Then, tightly roll the summer roll from the bottom up, like a burrito. Be careful not to tear the wrapper.

Repeat steps 3-5 with the remaining rice paper wrappers and fillings.

Serve: Cut the summer rolls in half diagonally (optional). Serve immediately with the prepared peanut dipping sauce.