Vietnamese Summer Rolls with Jersey Herbs and Peanut Sauce

Prepare the fillings: Cook the rice noodles according to package directions. Drain and rinse with cold water. Set aside. Cook the Jersey Royal potatoes until tender, cool and cut into thin strips. Prepare all vegetables by washing, peeling and julienning as needed. Prepare the herbs by washing and chopping or separating leaves.

Make the peanut dipping sauce: In a small saucepan, whisk together peanut butter, Jersey milk (or coconut milk), soy sauce (or tamari), rice vinegar, honey, sesame oil, grated ginger, minced garlic, and chili garlic sauce (if using). Heat over low heat, whisking constantly, until smooth and creamy. If the sauce is too thick, add a little more milk. Remove from heat and let cool slightly.

Assemble the summer rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds, until it becomes pliable but not too soft. Place the wrapper on a clean, flat surface.

Arrange the fillings: Place a lettuce leaf on the lower third of the wrapper. Top with a small handful of rice noodles, Jersey Royal potatoes, carrots, cucumber, bell pepper, and some of the Jersey herbs.

Add the shrimp: Arrange 3-4 shrimp on top of the vegetables.

Roll the summer roll: Fold the sides of the wrapper inward, then tightly roll the wrapper from the bottom up, like a burrito. Repeat with the remaining ingredients.

Serve: Serve the summer rolls immediately with the peanut dipping sauce.