Zesty Summer Rolls with Peanut Mustard Dipping Sauce

These fresh rolls and flavourful dipping sauce are fun to make and easy to share. Use as an appetizer, side dish or lunch time treat.

Spring Rolls
 ½ cup vermicelli rice noodles, dry
 10 sheets rice paper wrapper, 6-8 inches in diameter
 2 ½ cups mustard sprouts
 1 medium cucumber, cut into matchstick pieces
 1 carrot, peeled and shredded
 1 red bell pepper, cut into matchstick pieces
 1 small zucchini, cut into matchstick pieces
 3 leaves of iceberg lettuce, cut in thin strips
 ¾ cup bean sprouts, rinsed
Peanut Mustard Dipping Sauce
 ¼ cup Dijon mustard
 ¼ cup hot water
 ¼ cup rice vinegar
 ½ cup peanut butter
 1 Tbsp oyster sauce
 1 tsp sesame oil
 1 Tbsp granulated sugar
 ⅛ tsp ground ginger
 ¼ tsp garlic, minced
 a few drops favourite hot sauce

PEANUT MUSTARD DIPPING SAUCE
1

Blend all the sauce ingredients until smooth. Garnish with chopped peanuts.

SUMMER ROLL
2

In a medium pot of boiling water, cook noodles for 2 minutes. Drain and cool under cold water.

3

In a large, shallow bowl of hot water, dip the rice paper wrappers one at a time for 15 to 20 seconds. Gently shake off and place on flat work surface.

4

Arrange ingredients horizontally along the bottom 1/3 of the rice paper, careful not too overstuff. Generously drizzle the peanut mustard sauce over the filling.

5

Carefully pull up the bottom of the roll and roll over the filling. Fold down the two ends and roll to form a tight tube. Set aside, seam side down. Best served fresh. Wrap rolls individually with plastic wrap and refrigerate if not serving immediately.

6

Serve with remaining dip.

Substitutions
7

Can add shrimp, chicken or pork to the rolls, just reduce the amount of other ingredients in efforts to not overstuff the roll.