Red beet, matchsticks (rinsed well to prevent colour bleeding)
Yellow, orange, and red pepper, seeded and sliced thin
Multicoloured carrots, matchsticks
Shredded purple cabbage
Avocado, thin slices
Torn leaves from 1 bunch each mint, cilantro, and basil
Lime wedges, to serve
In a small bowl, whisk together the peanut butter, tamari, maple, lime, chilli-garlic sauce, and ginger. Add the water a bit at a time to achieve a thick but pourable consistency.
Reserve for plating, cover and refrigerate if not using it right away.
If desired, heat water until fairly warm, ‘tap hot’, or even cold is fine, it will take longer for the wrappers to soften. Coldwater will produce a less sticky wrapper.
Add hot water to a large shallow dish and submerge the rice papers, one at a time, to soften for about 10 to 20 seconds. Check often and be careful, over-softening may lead to tearing and a less attractive presentation.
Once soft, transfer to a clean, slightly damp surface and gently smooth out into a circle.
To build the rolls, arrange a leaf of bibb lettuce over the wrapper, followed by an assortment of bright colourful veggies and fruit over the center of the paper, followed by the mixed herbs. Do not overfill.
Fold the sides over, then fold over the end and roll the paper around the filling into a nice cigar, close the wrap over itself.
Cover the finished roll with a damp towel to keep it from drying out while preparing the other rolls.
Repeat for each of the wrappers until the fillings have been used up, alternating the colour selection for each roll.
Cut the rolls in half and present with cut sides up to show off the array of gorgeous colours.
Serve fresh, at room temperature, with the Peanut Sauce alongside for dipping and lime wedges for spritzing. Enjoy!