1/2 cup chunky peanut butter
1/3 cup water
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce
2 teaspoons hot chile paste (such as sambal oelek)
24 6-inch-diameter rice paper rounds
24 large fresh basil leaves
48 large fresh mint leaves
1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips
1 unpeeled English hothouse cucumber, cut into1/4-inch-thick 2 1/2-inch-long strips
48 small fresh cilantro sprigs
Whisk first 5 ingredients in bowl. Do ahead: peanut sauce can be made 3 days ahead. Cover and chill. Re-whisk before serving.
Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface.
Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds.
Cover with moist paper towel, then plastic wrap; chill. Do ahead: can be made 8 hours ahead. Keep chilled. Serve rolls with peanut sauce.
CREDITS: Jeanne Thiel Kelley