This is one of my family’s favorites, especially during hot summer days. It is both tasty and nutritious, which helps everyone’s enjoyment, even the Mom, who watches out for nutrition!

Ingredients:

• variety of julienned or shredded vegetables: bell peppers, carrots, red onions, cucumbers, zucchini, lettuce, alfalfa sprouts
• whole, fresh basil leaves
• mung bean noodles, cooked and drained
• 1 pkg. spring rolls skin (use the white rice kind; the brown rice tends to break)

 Peanut sauce:

• 2 tablespoons dark sesame oil
• 1 1/2 tablespoons olive oil
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 3 teaspoons minced fresh ginger root
• 1/4-1/2 teaspoon crushed red pepper
• 1 cup smooth peanut butter (I like Jif or Member’s Mark Natural)
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 4 tablespoons red wine vinegar
• 4 tablespoons soy sauce
• juice from one lime

In a medium, heavy-bottomed pot over medium heat, cook the oils, onion, garlic, ginger, and red pepper for about 10-12 minutes. Using a whisk, mix together with remaining ingredients and cook for another minute. For a smoother consistency, mix for a few seconds with an immersion blender.

When you are ready to assemble, have all the veggies and noodles ready. Soak one rice wrapper in warm water until pliable (use a wide, shallow bowl for this). Place the soaked wrapper on work surface, put one basil leaf in the middle, and layer on veggies; top with some noodles, and fold over corners to make a roll. Do not overstuff—you’ll get the technique down after a few tries. Serve with the peanut sauce.