Instructions
Follow the steps and taste along the way.
Cook the noodles
Bring the water for the noodles to a boil. Cook the rice noodles according to the package directions, usually 3–5 minutes, until tender but still springy. Drain and briefly rinse under cold water so they do not stick together.
Prepare the filling
Boil the edamame in water for 4 minutes, then drain. Cut the carrot into thin strips, the cucumber into long, thin batons, and the red cabbage into fine shreds. Leave the mint leaves whole. Divide the cooked noodles into shorter bundles to make the rolls easier to assemble.
Mix the dip
In a bowl, combine the peanut butter, soy sauce, lime juice, 35 ml water, maple syrup, and grated garlic. Stir until the dip is smooth and slowly runs off a spoon. If it is too thick for dipping, stir in another 5 ml of water from the measured amount for soaking the rice paper.
Wrap the rolls
Pour the soaking water into a wide, shallow bowl. Dip one sheet of rice paper in it for 5–8 seconds, just until it begins to soften, then place it on a clean board. In the bottom third, arrange one-eighth of the noodles, edamame, carrot, cucumber, and cabbage; add a few mint leaves. Fold the bottom edge over the filling, fold the sides inward, and roll tightly. Repeat with the remaining sheets and filling.
Serve
Serve the rolls immediately, whole or cut diagonally in half, with a bowl of dip. If making them a little ahead, cover them with a clean, slightly damp towel to keep the rice paper from drying out.
