Summer Rolls with Sweet Chili Dipping Sauce

Ingredients

• 3 ounces Vietnamese cellophane noodles, cooked according to package directions
• 2 cups bean sprouts
• 2 carrots, julienned
• 1 large beet, julienned
• 1 fresh red chile, cut in circles
• 2 handfuls fresh cilantro, hand-torn
• 3/4 cup chopped unsalted peanuts
• 2 teaspoons dark sesame oil
• 1 lime, juiced
• Sea salt
• 20 (8-inch) round rice paper wrappers
• 40 mint leaves
• 1/4 cup rice wine vinegar
• 2 tablespoons fish sauce
• 1/4 cup hot water
• 2 tablespoons sugar
• 1 lime, juiced
• 1 teaspoon minced garlic
• 1 teaspoon red chili paste, such as sambal

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