Summer Rolls with Thai Sweet Chili Sauce

How to make it

1. Place the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with Lee Kum Kee Pure Sesame Oil and lime juice to give the filling some flavor. Season with salt and pepper.
2. Pour 3 cups of hot (not boiling water) in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. Keep them covered while you work to prevent them from drying out and curling. NOTE: As the rice paper is very delicate, do not soak them any longer or they will break apart.
3. To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole roll as tightly as possible. The mint leaves should show through the transparent rice paper.
4. Serve with Lee Kum Kee Thai Sweet Chili Sauce.