Garden Potato Spring Roll

Directions

1. Gather all ingredients and equipment needed
2. To make the pickled potatoes, rinse and peel russet potatoes. Using a large sharp knife or a mandolin with a julienne attachment blade, slice potatoes into thin matchstick shapes, and place in a bowl with cold water. Then in a medium-sized pot, add julienned potatoes and enough cold water to cover the potatoes then turn on the heat to a simmer for 10 minutes
3. Drain the potatoes and place them in a bowl with ice to stop the cooking process. In a small pot, add rice wine vinegar, water, salt, sugar, and black peppercorns and turn on the heat to medium and bring to a simmer until salt and sugar dissolve about 1-2 minutes
4. Then place the small pot in a larger pot filled with ice to cool down the pickling liquid. Once the pickling liquid is cooled down, drain the bowl with par-cooked julienned potatoes and add cooled down pickling liquid, cover with a lid or plastic wrap, and refrigerate. Drain liquid when using
5. To make the peanut hoisin sauce, in a medium-sized bowl, add hoisin, peanut butter, sesame oil, and hot water and whisk until fully combined. Set aside
6. Using a large knife or mandolin, thinly slice carrots and red peppers into matchsticks and lettuce into shreds
7. To assemble, add hot water to a bowl and then quickly, but completely, submerge rice paper and  then spread on a flat surface. Next, place lettuce, carrots, red bell peppers, pickled potatoes, mint, cilantro, and Thai basil in the middle of the rice paper then fold both sides to the middle. Start from the side closest to you and roll outward. Continue until the desired number of spring rolls are obtained
8. To serve, place spring rolls on a serving platter or dish and serve with peanut hoisin sauce on the side