Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

Bring a large pot of water to boil over high heat.

Remove from heat and stir in the rice noodles.

Let stand 10 minutes, stirring occasionally, or until soft and opaque.

Drain and rinse under cold water for 30 seconds; drain again.

Cut into 1-inch lengths and transfer to a large bowl.

Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.

Prepare a bowl of warm water large enough to dip the rice papers.

Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds.

Transfer to a flat work surface.

Working quickly, put about 1/4 cup filling on each wrapper.

Fold the bottom of the wrapper up over the filling, and then fold each side toward the center.

Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper.

Wrap in plastic to keep from drying out.

Repeat with remaining wrappers and filling.

Serve at room temperature, with Peanut Dipping sauce.

Alternatively, refrigerate for a minimum of 2 hours, or overnight, and serve 4To prepare Peanut Dipping Sauce: To prepare Peanut Dipping Sauce: In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved.

Add the remaining ingredients, whisking until smooth and well blended.

Serve at room temperature.