Spicy Summer Rolls with Peanut Dipping Sauce

Ingredients for Spicy Summer Rolls with Peanut Dipping Sauce

• 160ml hoisin sauce (see Cooks' notes:)

• 80ml creamy peanut butter

• 80ml de água

• 45ml de suco de limão fresco

• 1 1/2 colheres de sopa de molho de soja

• 90g dried rice-stick noodles

• 2 tablespoons fresh lime juice, divided

• 1 1/2 colheres de chá de açúcar

• 550g coarsely grated carrot (about 450g

• use large holes on a box grater)

• 3 tablespoons finely chopped serrano or jalapeño chillies, including seeds

• 12 (8-inch) rice-paper rounds, plus more in case some tear

• 4 cups thinly sliced napa cabbage, coarsely chopped

• 1 cup finely chopped cocktail peanuts

• 1 xícara de folhas de hortelã frescas

• 1 cup fresh basil leaves (Asian or Italian)

Whisk together sauce ingredients in a bowl until smooth. Set aside.

Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.

Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chillies.

Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.

Arrange about 1/4 cup cabbage across centre of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 45ml carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.

Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.

Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

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