Pad Thai Summer Rolls

Pit the medjool dates and soak in boiling water for minutes (15) to soften. Start 15m timer

Put drained and squeezed medjool dates (115 g), peanut butter (3 tbsp), tamarind concentrate (3.5 tbsp), soy sauce (1 tbsp) (or tamari (1 tbsp)) and water (6 tbsp) in a blender. Blend until smooth. Taste and season with more [tamarind concentrate], [soy sauce] / [tamari] if needed, and garlic clove (1 small) and grated ginger (1 tsp). Add a touch more water if needed to achieve a good consistency.

Prepare a bowl with cold water and rehydrate paper wrapper (1 rice) at a time by immersing it fully in the water for about seconds (15) and then placing it on a clean surface. Do not immerse the [rice paper wrapper] for too long; you want it flexible but not fully soft. It will continue to soften as you work.

Place leaves (2 mint) or a small clump of [fresh coriander] at the bottom-middle of the rehydrated [rice paper]. Follow with a clump of cooled vermicelli (75 g), a small portion of [shaved red cabbage], carrot (1), cucumber (1 small), pepper (0.5 red), bell pepper (0.5 yellow), and sugar snap peas (1 handful). Avoid overfilling.

Fold the sides of the wrapper over the filling, then roll tightly from the bottom, like a burrito. Keep wrapping the [rice paper] over the filling with your other hand to maintain tightness. Practice will improve your technique.

Repeat the previous steps until all filling or wrappers are used.

Cut the rolls in half and enjoy them fresh, dipped in the prepared [dipping sauce].