Directions

Make the peanut dipping sauce:

1. In a medium sauce pan over low heat, add oil then masaman and panang curry pastes. Stir to combine.
2. Add whole cinnamon stick and cook over low heat.
3. Slowly add the coconut milk and stir until smooth.
4. Stir in white vinegar, sugar, ground peanuts and peanut butter. Be sure to scrape bottom of pan. Continue to heat and stir until the sauce is smooth and well blended.
5. Set aside at room temperature.
6. Remove cinnamon stick before serving.

Make the summer rolls:

1. Cover noodles with hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
2. Put a double thickness of damp paper towels on a work surface, and fill a shallow baking pan with warm water. Soak 1 rice paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
3. On the end of the rice paper wrapper that is closest to you, arrange the basil then the lettuce, noodles, carrot, cucumber and pepper.
4. Roll up the rice paper tightly around the filling and, after rolling halfway, fold in the sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
5. Make 3 more rolls in same manner, repeating steps 2 through 4.
6. Serve with peanut dipping sauce.