Pea Shoots and Kabocha Summer Roll

I got the itis so bad. My mum's here and she's been making all this delicious food, I'm about to pop. But I feel so blessed and blissful... maybe like the blissful feeling before I'm going to explode. Okay, definitely took that too far. Anyway, I feel too lazy to write this post. Sorry! I also left this short paragraph with an awful joke. Apoloooggiieeessss

Here is a vegan Vietnamese-like summer roll  I made before my mum came. Had to feed myself with all the leftover veggies :P

Pea Shoots and Kabocha Summer Roll

makes 15-20 rolls

20 sheets of rice paper
1/2 medium cucumber
1 medium apple
2-3 cups of pea shoots
1 small kabocha squash
few leaves of kale
cilantro

Peanut dipping sauce
1/2 cup peanut sauce
Juice of half a lemon
2 tbsp agave
2 tsp hoisin
2 tsp soysauce
1/4 cup water

1. Using a vegetable peeler, roughly peel kabocha and cut into large wedges.  Place in big pot in a single layer with about 1 cm of water. Steam kabocha for 10-15 mins until soft
2. Cut cucumber, and apple into 2 inch matchstick pieces (You can squeeze from lemon over the apple to prevent browning). Wash kale and pea shoots. When the squash is cool enough to handle, cut large wedges into smaller ones
3. Heat water in a large pot until it is about to simmer and then switch off. Working one roll at a time. Place rice paper sheets into the water until soft and lay it open on a plate
4. Add all the veggies and fruit you want on top. Although don't add too much or it'll burst. Fold the bottom end over your filling and then tuck the sides in before you continue rolling all the way. You'll get the hang of it after a few tries!
5. For the dipping sauce, just mix everything together. Go easy on the soysauce because hoisin is already salty. Add 1 tsp each time and adjust to taste. You can always add water or lemon or more sweetness to dilute the saltiness if you go overboard (like me!)