Fresh Spring Rolls with Peanut Sauce

Cooking steps

1. Boil and cook the noodles according to package directions. Drain, rinse them under cool water and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside. Sesame Oil Iodized Salt
2. Fill a shallow pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach.
3. Combine the 1/4 cup thinly sliced green onion, 1/4 cup finely chopped cilantro and 1/4 cup roughly chopped mint in a small bowl, and stir. Spring Onion Lettuce - Green Onion Fresh Mint
4. Place one spring roll wraps in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
5. Leaving about 1 inch of open spring roll paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Peanut Butter Red Cabbage
6. To make the peanut sauce, whisk together the 1 tbsp peanut butter, rice vinegar, honey, sesame oil, minced garlic and 1/2 tbsp soy sauce. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce. Honey Soy Sauce Sesame Oil Peanut Butter White Wine - Vinegar
7. Serve the spring rolls with peanut sauce on the side. Soy Sauce