Rainbow Summer Rolls

1 large carrot, cut into pieces to fill the feed tube lengthwise

2 Persian cucumbers, trimmed to fit the feed tube lengthwise

1 large red or yellow bell pepper, cut into 4 large planks

3 medium radishes

¼ head purple cabbage, cut to fit the feed tube

1 firm mango cheek, peeled

½ ripe avocado, thinly sliced

12 large round rice paper wrappers

Hot water, for soaking the rice paper

Fresh cilantro leaves

Fresh mint leaves

Dipping sauce (Vietnamese Peanut Sauce* or sweet chili sauce)

*The Vietnamese Peanut Sauce recipe can be found on cuisinart.com

1. Assemble the food processor with the slicing disc set to 4mm. Stack the carrot pieces in the feed tube lengthwise and slice. Gather the carrot slices together and stack back into the feed tube lengthwise but turning 90° so that batons are created when sliced again. Remove and reserve.

2. Slice the cucumbers lengthwise. Remove and reserve separately from the carrots.

3. Assemble the pepper planks together so that the long side sits in the feed tube lengthwise and slice to make long slices. Remove and reserve in a separate bowl. Slice the radishes, cabbage, and then the mango, removing and reserving each ingredient separately.

4. In a shallow baking pan, soak 1 rice paper wrapper in hot water to cover until just softened, about 10 seconds. Carefully lay the oaked rice paper on a work surface. Arrange a small selection of vegetables and several cilantro and mint leaves in the bottom third of the rice paper. Fold up the bottom edge to cover the vegetables and then fold in the sides. Roll tightly. Repeat with the remaining wrappers and vegetables.

5. Cut into sections and serve with the dipping sauce.