Summer Rolls
1 package of rice paper wrappers
4 ounces rice noodles
1 small bunch of Kale, washed and tough ribs removed
1 cup matchstick cut carrots
1 1/2 cups frozen edamame
Peanut Sauce
2 tablespoons peanut butter
4 tablespoons low sodium soy sauce
Juice of 1 lime
2 tablespoons water (add more or less for desired consistency)
2 teaspoons sesame oil
1 tablespoon brown sugar
Whisk ingredients for peanut sauce in a small bowl and set aside.
Cook the rice noodles according to package directions. Bring a pot of water to a boil. Add edamame and cook for 5-7 minutes. Drain and set aside. Bring another pot of water to a boil and blanch the kale, then the carrots for about 3 minutes each. As each is removed from the boiling water, plunge into ice water, then drain and set aside.
Fill a shallow pie pan or plate with hot water. Working with one at a time, place a rice paper wrapper in the water for about 20 seconds, until it is soft and pliable. Remove it and gently lay it onto a paper towel and blot with another paper towel. (It should feel a little sticky.) Place a piece of kale in the center of the wrapper, then add the noodles, carrots, and edamame onto the kale. Fold the bottom of the wrapper up over the filling, fold in the sides, then roll to close. Slice and serve with dipping sauce.
Makes about 10 rolls



