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For the Crab:
½ lb Dungeness crab meat
1 teaspoon fresh ginger, peeled and minced
1 teaspoon sesame oil (or olive oil if you don’t have sesame)
1 lime, juiced
1 teaspoon rice wine vinegar

Mix together the crab, ginger, sesame oil, lime juice, and rice wine vinegar in a small bowl and keep cold until ready for use.

For the Rolls:
12 rice paper rolls
½ peach, sliced in thin strips
1 red bell pepper, stemmed, de-seeded, and julienned
1 carrot, peeled and julienned
1 avocado, peeled, pitted, and cut in thin strips
1 cucumber, peeled and cut in thin strips
1 handful fresh cilantro
a few sprigs of mint or shiso leaves
¼ cup toasted cashews or peanuts, crumbled

The idea here is to have all of the vegetables and peach cut in the same way, so they can line up together inside the roll. Try to get them all to be about 5 inches long, and cut in thin strips. Place the peach, red pepper, carrot, avocado, and cucumber side by side on one long plate (as in an assembly line). Have the herbs rinsed and ready on another plate, as well as a third small dish with the toasted nuts.

Dip the rice paper rolls 1 or 2 at a time in a bowl with hot water. Remove them one at a time, and place on a cloth towel. Spread out so it is the full circle, and dab with the cloth to dry off any excess moisture. They should be slightly damp, but sticky.
Place one piece of peach and each vegetable in the center of the circle. Top with a few pieces of herbs, the crab, and finally the nuts. Bring up the bottom flap to cover the bottom of the veggies, fold over the top, and then roll in each side to seal.
Repeat with the remaining rolls and serve with the dipping sauce.

Makes 12 rolls.