Asian Summer Rolls with Peanut Dipping Sauce

You can fill rice paper wrappers with just about anything. Just be sure to cut things into thin strips so that it's easy to take a bite of the summer roll; this also reduces the chances that your filling with tear the delicate rice paper. Here's what I used tonight; these quantities yielded 8 fat summer rolls.

A few handfuls fresh spinach leaves, rinsed, dried and cut into chiffonade (about 2 cups)
1/2 pint snow peas, slivered
2 large scallions, green tops only, slivered
2 medium carrots, peeled and grated
1/2 large bell pepper, cut into thin 2" strips
About 7 ounces tofu, pressed to remove water and cut into 1" rods
8 round rice paper wrappers

Set up an assembly station with your ingredients plus a large dinner plate or cutting board for rolling up the wrappers; fill a shallow dish halfway with warm water. Submerge one rice paper wrapper in the water for about 30 seconds, or until pliable. Gently lift it from the water and place on the dinner plate. About 1" from the bottom edge, place small amounts of each ingredient. Fold the bottom edge over the filling and roll just to cover. Fold in the sides and continue rolling gently but firmly to completely enclose filling. Transfer to a serving plate. Continue with remaining ingredients to form 8 summer rolls. Serve with dipping sauce.

Peanut Dipping Sauce

The original recipe is from Women's Health and Fitness Magazine and was posted on the Cooking Light community bulletin board by KristiB. I changed the proportions just a bit.

I think lime might be a nice substitute for the lemon juice.

2 tablespoons tahini
2 tablespoons soy sauce
2 tablespoons peanut butter
2 tablespoons hot water
2 tablespoons lemon juice
2 teaspoons sesame oil
2 teaspoons honey
A few dashes of Tabasco or other hot sauce; more to taste

Place all ingredients in a bowl and whisk to combine. Makes about 2/3 cup.