Peel sweetpotatoes and cut into 1-centimeter thick strips.
In skillet, heat olive oil. Fry sweetpotato strips 3-4 minutes, turning occasionally; sprinkle with sesame seeds, deglaze with maple syrup and boil down briefly. Season with salt and pepper, to taste, and let cool.
Wash celery and red pepper; cut into strips.
Mix peanut butter with water, cream and soy sauce.
Let rice paper sheets swell according to package instructions.
Spread strips of sweetpotato, celery and red pepper on top half of one sheet rice paper. Drizzle with sauce. Fold lower half over strips then edges.
Repeat with remaining rice paper sheets and ingredients. Sprinkle summer rolls with chopped peanuts. Serve with remaining sauce.