Rainbow Summer Rolls With Peanut Sauce - cooking recipe

Ingredients

1/4 head red cabbage
1 bunch Thai basil
1 avocado
1 carrot
1/2 purple carrot
1/2 yellow carrot
1 watermelon radish
1 candy cane beet
1 tablespoon micro shiso leaf
6 sheets rice paper
1 tablespoon white sesame seeds
1/3 cup roasted peanuts
1/2 cup seasoned rice vinegar
1/4 cup honey
1/4 teaspoon salt

Preparation

For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
Dip rice paper into warm water quickly then place on a hard surface.
Sprinkle white sesame seeds on top of the rice paper.
Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
Roll the rice paper into a snug spring roll shape.
Slice in half and serve with peanut sauce.