Vietnamese Summer Rolls with Peanut Dipping Sauce

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

Prepare the vegetables and herbs by julienning the carrots, cucumber, and bell pepper. Chop the mint, cilantro, and basil. Wash and dry the lettuce leaves.

Make the peanut dipping sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce, fish sauce (or substitute), sesame oil, garlic, ginger, and red pepper flakes (if using). Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Prepare your workspace: Fill a shallow dish or pie plate with warm water.

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

Arrange a lettuce leaf in the center of the wrapper. Add a portion of rice noodles, carrots, cucumber, bell pepper, mint, cilantro, and basil on top of the lettuce.

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 fillings.

Serve the summer rolls immediately with the peanut dipping sauce. Alternatively, you can wrap them individually in plastic wrap and store them in the refrigerator for a few hours.