Salad Rolls

My mom and I have a FAVOURITE cookbook series that we always experiment with when I'm back home, the Whitewater Cooks. This Christmas, my dad gave my mom another one signed by the author, so we figured we needed to make something epic to christen her gift, and thus, these amazing salad rolls were conceived.

Our adapted recipe went like this:
14 rice paper rounds
1 cup carrot, grated
1/2 cup cucumber, julienned
1/2 cup green onion, chopped
1/2 cup fresh mint, chopped
Bean sprouts
Chopped cilantro
2 tsp sesame oil
1/2 package Vermicelli rice noodles

Prepare the noodles according to package instructions, and combine all the veggies and sprouts.

Make this sauce while the noodles cook:
1/2 cup chunky peanut butter
Juice and zest of one lime
4 tbsp sweet chili sauce
4 tbsp rice vinegar
4 tbsp soy sauce
1 tbsp maple syrup
2 cloves garlic, minced
2 tsp fresh ginger
1/2 bunch cilantro
1/4 cup olive oil
1/2 cup sweet chili sauce

Mix the noodles in with the vegetables, and add about a third of the sauce to that mixture. Fill a large shallow dish with hot water and immerse the rice paper circles in that water one at a time, move to a work surface and spread about 1/4 cup of the noodle filling on each. Fold the sides in and roll, and do this until all filling is used.

Serve with the remaining sauce for dipping.