In a wide skillet heat up a cup of water to warm. Place 1 rice paper at a time in the warm water, flipping after only a few seconds. Once paper is malleable, transfer to a plate then add a small amount of each vegetable, smear a half teaspoon of thai basil pesto along the vegetables, and add in a few leaves of mint or basil. Fold the ends of the rice paper up, the roll from right to left until the paper is sealed. Serve with Peanut Dipping Sauce.

Stir together the peanut butter, vinegar, soy sauce, sesame oil, agave, lime juice and miso. Whisk until smooth. Then add in the garlic, ginger and red pepper flakes. Gradually stir in the warm water until smooth. Add more water as needed for the right consistentcy. Serve alongside Fresh Spring Rolls or mix into Soba Noodle Pasta.