Raw and Roasted Vegetable Summer Rolls with Peanut Dipping Sauce

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Toss sweet potatoes with 1 tablespoon olive oil in a bowl to coat; season with salt. Spread potatoes in an even layer onto one half of the prepared sheet. Toss eggplant batons in the same bowl with 1 tablespoon olive oil; season with salt. Spread eggplant in an even layer onto the other half of the sheet.
3. Roast in preheated oven until tender, 18 to 20 minutes; let cool completely.
4. While the vegetables cool, blend peanut butter, lime juice, fish sauce, sesame oil, honey, and red pepper flakes in a blender until smooth. Stream water into mixture while blending and continue blending until smooth.
5. Mix cabbage, basil, and mint in a small bowl.
6. Fill a wide, shallow dish with warm water; set next to a cutting board.
7. Soak a rice paper wrapper in warm water until pliable, about 30 seconds. Gently remove the wrapper from the water and lay flat on the cutting board. Place one seaweed square at the edge of the rice paper wrapper nearest you. Layer small amounts of cucumber, red bell pepper, sweet potato, eggplant, and cabbage mixture onto the seaweed. Fold the bottom edge over the fillings, fold in the sides, and roll tightly into a cylinder. Repeat assembly with remaining ingredients.
8. Halve rolls on a bias and serve with peanut dipping sauce.