Thai Summer Rolls with Peanut Sauce

Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, minced garlic, red pepper flakes (if using), and 2 tablespoons of water. Add more water, one tablespoon at a time, until the sauce reaches your desired consistency.

Prepare the vegetables: Wash and chop all the vegetables into julienne strips.

Assemble the rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for a few seconds until it becomes pliable. Be careful not to over-soak it, or it will tear.

Lay the softened rice paper wrapper on a clean, flat surface.

Arrange a small handful of rice noodles, carrots, cucumber, red bell pepper, mint, cilantro, and bean sprouts (if using) in the center of the wrapper.

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

Repeat with the remaining wrappers and filling.

Serve immediately with the peanut dipping sauce.