Vietnamese Rice Paper Rolls with a peanut honey sriracha sauce

For the filling, saute the potatoes and carrots until tender.

Saute shallots and ginger, and add all the veggies and stir fry for a few minutes.

Add all the sauces and powders. Taste as you go.

Add the boiled rice noodles to it. Toss.

Take the rice paper sheets, and dip in warm water. Drain well.

Easier to use a dish cloth on the surface to absorb the water from the paper. Delicately place the rice paper on the dish cloth.

Place 2 tablespoons of vegetable and noodle mixture towards the lower edge of the rice paper.

You can add some sauce here, but I rather dip in it. So I rolled away.

Neatly fold the bottom edge of the rice paper over the filling

Then fold in the side edges of the rice paper.

Roll up the rice paper roll to form a neatly packed cylinder (like a fat cigar). Repeat the above process until you have made all the rolls.

For the sauce, mix all the ingredients, taste as you go. It needs to be tangy, spicy, creamy. :D

You can eat the rolls as is. Or shallow fry them. We liked them both ways.