Vegan summer rolls with peanut sauce

Ingredients

• 90 ml water
• 20 rice paper wrappers (mine were 22 cm diameter)
• 1 small cucumber, julienned
• ¼ small red cabbage, sliced thinly
• 1 tbsp / 15 ml tamari (for gluten free version) or soy sauce
• 2 tsp grated ginger
• 2 carrots, julienned
• 100 g vermicelli rice noodles
• handful of fresh mint
• 1 garlic clove, pressed
• 1 red pepper, julienned
• 3 peaches, sliced evenly
• 5 lettuce leaves, I used Cos
• 2 heaped tbsp all natural peanut (contains no sugar or salt) butter*
• 40 ml lime juice (from 1 lime)
• 1-2 tsp hot chilli flakes
• 1 tbsp hoisin sauce**